Best Manha Pie Recipes
MANHA APIGIGI
A local chamorro specialty of Saipan made from grated young coconut, and tapioca flour then grilled in banana leaves. tender and tasty. This local dessert is everyone's favorite. This is usually requested on demand from locals whom have relocated somewhere else. Whenever they come back home for a visit, they often place large...
Provided by Connie "Kiyu" Guerrero
Categories Other Desserts
Time 25m
Number Of Ingredients 5
Steps:
- 1. Cut coconut into small pieces. Mix all ingredients together, add more coconut milk if needed to make a sticky but workable dough.
- 2. STEAM COOKING: (This is the easy and lazy way) Form dough into a 1 inch wide, 1/2 inch deep and 6 inch long flattened log and wrap in banana leaves. Steam for 25 minutes, then pat dry.
- 3. COOKING ON THE GRILL: (Best way to cook it the original way) Form dough into a 1 inch wide, 1/2 inch deep and 6 inch long flattened log and wrap in banana leaves. Grill over coals until it outside begins to char. Eat hot or cold.
"MANHA" PIE
This is another dessert made from a young coconut meat, we call "Manha". This takes awhile to prepare but it's all worth the time. The taste so unique and flavorful to your pallet.
Provided by Connie "Kiyu" Guerrero @conchik
Categories Pies
Number Of Ingredients 22
Steps:
- PIE CRUST: In a mixing bowl, combine flour, sugar, and salt. Cut in butter, I prefer using my fingertips, until mixture is crumbly. Sprinkle water slowly, toss with a fork until the dough comes together. Divide dough into 2 equal parts, shape into balls, flatten and wrap individually in plastic film, and let rest in the refrigerator for 30 minutes to 1 hour.
- Preheat oven to 400°F. Roll out one dough into an 11-inch circle. Ease into a 9-inch pie pan. Smooth the dough into the bottom and sides of pan. Trim off excess to about 1 inch wider than pan. Prick bottom and sides all over with a fork. Blind bake for 15 minutes. Let cool. Brush with egg whites, set aside.
- YOUNG COCONUT FILLING: In a medium saucepan, combine the coconut meat, 1 cup coconut juice, evaporated milk, sugar, and condensed milk. Cook over medium-low heat, stirring often for 8 minutes. Stir flour into the remaining coconut juice. When the coconut meat mixture begins to boil, add flour mixture, stirring quickly until mixture thickens, about 5 minutes. Set aside.
- CUSTARD FILLING: In a small saucepan combine sugar, corn starch, salt, butter, vanilla, and milk. Cook over low heat, stirring often until the mixture begins to thicken, about 5 minutes. Remove saucepan from heat. Slowly stir in half of the mixture into the egg yolks. Beat until smooth and return to the saucepan with the remaining mixture. Cook until thick, stirring often. Remove from heat and stir in vanilla. Cool slightly.
- Pour the coconut meat filling into the crust, smooth top. Add custard on top of coconut, smooth top. Roll out the second dough round into an 11-inch circle. Ease on top of the custard. Pinch edges of crust together and crimp or press with a fork. Brush top of pie with egg wash. Bake in the preheated 400°F oven for 20 to 30 minutes or until crust is golden brown.
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