I recently attended the Saveur Blog Award ceremony and was able to meet tons of amazing bloggers, bakers, photographers, and makers. If you are reading this and are one of the people I was able to meet and stay in touch with, thank you for being awesome! More specifically, I met Hannah, who won the award for best special interest blog because of her obsession with sourdough. When she told me she was Filipino, I immediately blurted out "Oh, so you guys eat pan de coco too right??"
The answer, of course, was affirmative. As the weekend went by, I thought about ways to create something with Hannah for the blog and we both agreed that we should make a version of pan de coco that could pay homage to the Philippines as well as Honduras. Ube is a sweet potato that is indigenous to the Philippines, so the decision to implement this ingredient was not hard to come to. The pan de coco in the Philippines is usually has a filling as well, and so Hannah concocted an amazing filling that compliments this deliciously soft bread.
I was lucky enough to be able to find the Ube sweet potato itself, and thus my recipe is based on boiling and mashing these into the dough. If you can't find these, you can find ube powder here. Head over to Hannah's blog to try her recipe that uses the Ube powder.
What You'll Need (for levain build)
85 grams Mature Sourdough Starter
50 grams Organic Whole Wheat Flour
150 grams Organic Bread Flour
170 grams Warm Water
What You'll Need (Final Mix)
225 grams Organic All-Purpose Flour
225 grams Organic Bread Flour
200 grams Ube Sweet Potato, boiled and mashed
100 grams water from boiling the Ube Sweet Potato
200 grams Organic Coconut Milk (canned is fine)
200 grams levain from the build above
150 grams Shredded Coconut
50 grams olive oil
100 grams Sugar
10 grams Kosher Salt
Boil your Ube potatoes until they are comletely cooked through, soft and breaking apart.
You are going to want to keep some of the water from boiling the potatoes so keep this in mind when straining. Strain the potatoes and reserve 100 grams of the boiling water. Let the potatoes cool completely before moving on.
Once the potatoes and the boiling water are completely cool, use your hands to mix in all of the ingredients until incorporated. Turn it out onto the countertop and knead with your palm until it is smooth. Alternatively, you can mix it well and just let it be or use a kitchen aid mixer with the hook attachment. Either way is fine, just make sure you aren't overworking the dough.
Let this mixture ferment in the bowl for 5 or 6 hours. You don't need to stretch and fold this dough. You just need to look for an increase in volume and a nice, smooth surface. If you don't want to bake on the same day, you can put the bowl in the fridge and let it continue to ferment in a cold environment for up to 12 hours and then move on to the next step.
After you're done with your initial fermentation, it's time to shape and proof. Flour your work surface and dump out your dough.
You can make two loaves with this dough. Divide into 12 equal pieces. Roll each piece into a ball and place them into a greased baking tin, two at a time (3 rows of 2). Let this proof for about 3-4 hours.
30 Minutes before the proof is complete, preheat your oven to 375 Fahrenheit.
Once the loaf is done proofing, baste with coconut oil and top with a liberal amount of shredded coconut.
Bake for 40 minutes, or until golden brown. You may need to rotate your pan halfway through the bake.
Remember that this bread is BEST when eaten hot out of the oven. Enjoy.