Pasta Juan

Dish from Chef Gene Gonzalez’ Culinary Elite Series demo, “Culinary Gems from Old Pampanga”

Pasta Juan

Course Dessert
Cuisine Filipino
Servings 30 bars


For the crust

  • 1 cup MAYA All-Purpose Flour
  • 1/3 cup shortening or lard

For the topping

  • 4 cups sugar
  • 1 cup water
  • grated meat of 2 coconuts
  • 5 egg yolks
  • 125 grams unsalted butter melted
  • 3 tablespoons flour


For the crust

  1. Combine all ingredients and knead on a floured surface until smooth. Roll out the dough and fit into a baking pan.

Main Instructions

  1. In a large cooking pot, combine sugar and water. Boil until the syrup forms a soft ball when a little is dropped into a cup of cold water. Add the coconut meat, stirring constantly. Remove from heat.
  2. Add egg yolks one by one.
  3. Return to low heat. Add butter, mixing constantly. Add flour and mix thoroughly. Remove from fire then mix about 3 minutes.
  4. Spread mixture evenly on prepared crust. Brush top with egg yolks. With a knife, cut into desired portions.
  5. Bake 15-20 minutes at 350F or until coconut is lightly browned.
  6. Wrap individually in wax paper or store in alright container.

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