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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Filipino staple — coconut sap vinegar for adobo and dipping sauces
One-handed flour dusting — even coating on work surface and dough
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Filipino staple — coconut sap vinegar for adobo and dipping sauces
One-handed flour dusting — even coating on work surface and dough
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recipe by: ivy manning for the crust: preheat oven to 350 degrees f and butter a 9x13x2 metal baking pan. using an electric mixer combine the flour, coconut, powdered sugar and kosher salt into the mixing bowl and mix on low until combined. add butter; beat on low until the dough comes together in wet clumps. with your fingers; press dough onto the bottom and 1/2 inch up the sides of the pan. bake crust until golden (edges may be darker), for about 20-25 minutes. then remove from the oven and reduce the heat to 325 degrees f. for the filling: meanwhile, place the sugar and lemongrass into a food processor; pulse until the lemongrass is finely ground, about a minute. pour in the lemon juice and process for 30 seconds. add eggs, process to blend for 10-15 seconds. add the flour and a pinch of kosher salt; pulse until smooth. pour the lemongrass mixture onto the hot coconut crust and place in the 325f oven for 22-23 minutes or until the filling is firm. cool in pan on a wire rack. cut in to twelve squares, dust with powdered sugar and serve!