Bukayo is a sweet Filipino dessert/snack that originated in Lingayen. It's produced by cooking coconut strips in a mixture of coconut water and sugar until the liquid is heavily reduced, then shaping the dough into balls or flat circles and allowing it to firm to a chewy consistency.
I must warn you that this is a very sugary dessert that will almost certainly lead to diabetes if consumed on a daily basis. For this recipe, I cut the sugar amount in half to make it only half bad, resulting in a softer candy. I also added cornstarch to help firm up the candy.
how to cook it?
Ingredients
SCALE
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3 coconuts (young)
2 1/2 cups brown sugar, securely packed
cornstarch, 1 tbsp
1 pandan leaf, knotted
oil
Instructions
Young coconuts should be cut in half and the water should be saved.
Set aside the grated coconut meat.
In a wok, heat a small quantity of oil and sauté the coconut strips until they are slightly browned. Remove from heat and set aside.
1 cup coconut water and 1 cup brown sugar should be reduced to a thick consistency by boiling.
1/4 cup coconut water, dissolved cornstarch, put aside
Return the wok with the coconut strips to the stovetop over medium heat.
Pour in the sugar syrup and stir in the dissolved cornstarch, then simmer until it thickens even more. If your combination has a hard shape, you're finished.
Reduce the heat to low and take a spoonful of the mixture, shape it into a circle, and set it on wax paper. Repeat with the remaining mixture and allow to cool to harden.
