Coconut Filling

• Combine sweetened shredded coconut, egg yolk, and butter in a bowl.
• Divide the filling into ten equal portions, and roll it into balls.
• Cover with cling wrap and refrigerate until the other two pastry dough's are ready.

Dough # One

• Color the water with a few drops of food coloring.
• Combine flour, sugar, lard, and colored water and knead until the dough is soft.
• Roll them into ten equal-sized balls.
• Rest for 20 minutes, covered to avoid drying.

Dough # Two

• Combine flour and lard in a bowl.
• Knead until the dough is soft.
• Roll the dough into 10 equal-sized balls.

Flower Petals

• Roll pastry dough # 1 with a rolling pin or flat with your hands.
• Take pastry dough# one cover with it pastry dough #two completely, and roll it into a smooth ball.
• Take one ball out and press it down with the palm of your hand to squeeze it, then roll the dough out into an oval shape and do a three-fold.
• Repeat the same with all the dough balls.
• Rest for 15 minutes.
• Repeat the same process again with all the dough balls roll and a three-sided folding again.
• Rest the dough for another 15 minutes, covered.

Flowers

• Roll the folded dough into a round shape.
• Take the coconut filling and wrap it with the rolled dough.
• Take a sharp knife and make petals by making equal incisions, making the center deep and leaving 1cm at the bottom sides.
• Lightly press the top portion to give a complete flower shape.
• Heat the vegetable oil over low to medium heat. ( 120°-140°C )
• Check the temperature of the oil with the thermometer or dip a wooden chopstick and see the bubbles coming when the oil is ready with the right temperature.
• Use a chopstick to wave slightly so the petals can slowly unfold during the frying process.
• When the pastries are cooked they will start to float to the surface.
• Use a colander to take the fried pastries out.
• After pastries cool down, the petals will become very crisp.

Watch the video for full instructional