Do yourself a very nice flavor.

Here's another recipe from The Maya Kitchen's  Dessests to Go event last month.

This sticky treat is another masterpiece of chef Hasset Go.


For the crust:
1/3 cup flaked coconut, toasted
¼ cup powdered sugar
¼ teaspoon salt
¾ cup MAYA All Purpose Flour
6 tablespoons butter

For the Custard:
4 pieces eggs
1 cup coconut sugar
1/3 cup MAYA All Purpose Flour
½ cup fresh calamansi juice
1/3 cup flaked coconut, toasted and cooled


Procedure:
•    Preheat Oven to 325F. Grease and flour an 8x8 square baking pan.
•    For the crust: combine all dry ingredients into a bowl. Cut in butter and toss mixture using fork or pastry blender until it resembles coarse meal. Press mixture into prepared pan and bake for 25-30 minutes or until golden brown.
•    For the Custard: In a bowl whisk together eggs and coco sugar until well combined. Add flour, stir well. Add calamansi juice.
•    Pour calamansi custard mixture over pre baked crust and bake for 20 minutes. Top custard with the toasted cooled coconut and bake again for 5 minutes.
•    Cool for 1 hour, dust with confectioners’ sugar then cut.