2 cups all purpose flour
1 cup unsalted butter (cold)
125 g unsalted butter (cold)
½ cup water (cold)
1 tsp salt
½ cup cornstarch
1 cup sugar
½ cup coconut water
½ cup coconut milk
3 cups young coconut meat
300 g purple yam
½ cup butter
200 ml condensed milk
350 ml evaporated milk
¼ tsp vanilla extract
500 ml vegetable oil (for deep frying)
In a bowl, combine the flour and salt. Mix until combined
Cut the cold butter into small pcs and toss into the flour mixture and combine them well
Add the cold water in and mix until a dough forms
Roll into a ball and wrap in cling wrap and chill for 1 hour
Take the 125g unsalted butter from the chiller and grate into a bowl
Set the butter aside inside
Dust your work surface with flour and roll the dough
Start folding it like a letter
Wrap the dough in cling wrap and chill for about 2 hours
Bring a pot of water to a boil. Cook the ube until tender (about 20-30mins)
Allow to cool, peel, and grate.
In a deep sauce pot, heat butter and stir in the condensed milk
Add the grated ube, reduce heat to low and cook and stir for about 30 mins.
Pour the evaporated milk in and the vanilla extract. Cook for another 10 mins more.
Set aside and allow to cool.
Dissolve the cornstarch in coconut water to make a slurry
In a deep saucepan, combine the coconut milk and sugar. Cook until the sugar is dissolved
Set aside and allow to cool
Use a rolling pin to roll out the dough into a rectangle.
Use a dough cutter to cut into desired portion size.
Get a spoonful of ube halaya and put it onto the puff pastry dough.
Get a spoonful of buko filling and place it just beside the ube halaya.
Cover the puff pastry sheet with another sheet and seal it using a fork
Place the pie pockets in a container and cover in cling wrap. Allow the pie pockets to cool inside the chiller for about 10mins
Heat oil in a deep sauce pan and deep fry them per batch until the pastry is puffy and golden brown.
You may use frozen puff pastry if you are pressed for time, or use bottled ube halaya instead of making one from scratch