Lime Macapuno Bar (and Lemonade Award)

[js]
Oh, lime macapuno bar, you come and go at a drop. . .

See, this was one of the desserts we made for our Starry, Starry Night celebration. Impromptu, though.

The day before, while we were prepping the ingredients, I begged TS to make me a key lime bar, because I really, really, really wanted one. I love me lemon and lime bars.

I even enticed her with the promise of macapuno strings, saying that this will be a fitting dessert for our theme.



Macapuno, Mutant Coconut
[ts]
Before researching for this post, we didn't actually know what macapuno was! Well, we knew it was coconut, but didn't know that it's actually a mutant coconut. How 'bout that!

Apparently, there is no way to predict if a coconut tree will bear macapuno. Although, supposedly, there are coconut trees (aka "macapuno trees") that have been developed to bear about 80% macapunos.

How are they mutant? Well, the flesh of the macapuno is thicker than a regular coconut's and has a different texture, softer and more jelly-like. The macapuno also doesn't really have coconut water within. It's usually available in jars like the above picture, stored in syrup.

Now I understand why the label says "Coconut Sport"! I guess it's more appealing than "mutant." =)

Making the Bar
[ts]
I based this bar on Bittman's Key Lime Pie in How to Cook Everything.

He called for using a tart shell or a graham cracker crust. Well, I wasn't about to make a pie crust in the middle of all the party prep! We also didn't have any graham crackers in the house (not a pantry item), so I made a chocolate cookie crust.

I simply buzzed the cookies/crumbs in the foor processor and added a little melted butter until it was coming together. I pre-baked the crust for about 10 minutes in a 350F oven.

The filling was simply egg yolks and lime juice sweetened with condensed milk. I must admit, the condensed milk helped JS convince me to make these. I love condensed milk.

The filling went into the crust and was baked until it set. The recipe also called for a meringue topping, but we didn't bother with that.

We didn't actually have the macapuno until the day after. Hence, we could only use it as a topping instead of adding it to the filling.



[js]
During the party, with all the hullaballoo around the ube ice cream star cake and the bibingka, we forgot to put out these Lime Macapuno Bars!

Oh well, then there was going to be more for me. Although it was not as lime-y as I would like -- it wasn't very lime-y at all, something that would have to be remedied in the future -- it was still a good version of a lime bar.

I was happy. I was eating a square every day for the next three days.

Until the rest of the bars fell to the floor!

Darn it.

The fridge is always so full that I just stuck the bars there. While taking out something else, the bars just made a break for it and dove to the ground.

Oh, lime-macapuno bars.

You come, then you go.

Macapuno information
Philippine Fruits
Coconut-Info.com

Market Manila
http://www.marketmanila.com/archives/macapuno

Marvin of Burnt Lumpia made Macapuno Ice Cream
http://burntlumpia.typepad.com/burnt_lumpia/2007/05/macapuno_ice_cr.html


Before we go to the recipe, we would like to thank Joelen of Joelen's Culinary Adventures for giving us the Lemonade Award!

The Lemonade Award is given to blogs that have a refreshing outlook, style, vibe, etc. These blogs offer recipes & cooking/baking techniques that are unique, interesting and refreshing.

Thanks, Joelen!



Key Lime Pie
Makes 8 servings

Ingredients from How to Cook Everything. Method/procedure paraphrased by TS. Meringue portion of recipe eliminated.

4 egg yolks
1 (14 ounce) can sweetened condensed milk
1/3 cup freshly squeezed lime juice
(We would add even more lime juice next time.)
pinch salt

1 Chocolate Cookie Crust
See post for crust information.

1) Preheat oven to 350F.
2) Prebake crust for about 8-10 minutes.
3) To make filling, beat egg yolks until just combined. Beat in condensed milk, then lime juice, a little at a time. Mixture will thicken.
4) Pour filling into warm crust. Bake until filling is just firm, 10-15 minutes. Remove and cool on a rack for about 10 minutes.



We're submitting this post to Weekend Herb Blogging, a world-wide food blogging event (created by Kalyn's Kitchen, now maintained by Haalo of Cook (almost) Anything at Least Once) with the goal of helping each other learn about cooking with herbs and plant ingredients.

If you'd like to participate, see who's hosting next week. WHB is hosted this week by the gang at The Daily Tiffin.