Description
Bukayo is a sweet Filipino dessert / snack that originated from Lingayen, it is made by simmering coconut strips in a mixture of coconut water and sugar until liquid is heavily reduced, mixture is then formed into balls or flat circles and left to harden to a chewy consistency.
Ingredients
- 3 young coconuts
- 2 1/2 cups tightly packed brown sugar
- 1 tbsp cornstarch
- 1 knot pandan leaves
- oil
Instructions
- Cut young coconuts in half, reserve the water.
- Grate the coconut meat then set aside.
- Add small amount of oil in a wok then cook coconut strips until it turns slightly brown. Turn heat of then set aside.
- Boil together 1 cup coconut water and brown sugar until it’s heavily reduced into a thick consistency.
- Dissolve cornstarch in 1/4 cup of coconut water, set it aside
- Place the wok with coconut strips back to the stove in medium heat.
- Pour the sugar syrup and dissolved cornstarch then cook further until it becomes even thicker. You should be finished if you mixture can hold a firm shape.
- Turn heat to low then scoop out a spoonful of the mixture, shape it into a circle then place on top of a wax paper, do it with the remaining mixture then let it cool down to harden.
Oh wow, this does sound sweet. My daughter would LOVE it!
★★★★★
This belongs to one of the memory lanes. I love eating bukayo when i was a little boy that it didn’t matter that it broke my tooth. I kept eating because it’s soooo good. 🙂
★★★★★
Wow, the original recipe called for 5 cups of brown sugar?
★★★★★
Yeah, deadly 🙂
Wow. I love coconut so this looks amazing. Something I definitely want to try, although it does look sweet. Even though you’ve lightened it up!
★★★★★
I was talking to a friend who recently went to the Philippines and she said a lot of food here is very sweet. I thought it’s interesting that you mentioned original recipe was even sweeter. Very coconuty flavor. 🙂
Really great looking!
★★★★★
I’ve never seen these before. They look like the kind of treat that I love!
★★★★★
I love coconut and these chewy morsels are sure to be a hit in this household. Something which strikes me as fantastic (regarding this recipe) is how surely it highlights that key ingredient and accentuates all the lovely flavours & textures.
Definitely a winner!
★★★★★
ooh the desserts always interest me!
I like the reduction of the sugar here. That’s usually my problem with this dessert – I can nibble on one but after that it’s like sugar shock.
I love bukayo since I was a little girl. My mother used to cooked this. The young coconut with sugar syrup hmmmmmm very yummy.
★★★★★
bukayo or known as conserba in our provence. it cost 1 peso each, so cheap yet so yummy!!!!
My Step mother makes these in the Philippines and my father just flew over for a visit with a box full of them for me, I had one, supper sweet, but wow it was really good. Of course my stepmother is an amazing cook to begin with so I should not have been surprised these were awesome.
where can we buy this bukayos in manila?????……help!!!!!!
I am not sure now but before I get it in Wet Markets
Try scouting outside Baclaran church where kakanins abound. They might have some. Also in Market market, i think they have.
I don’t think they have coconuts here. I’ve seen coconut milk and oil.
Can you use prepacked shredded kind? I was asked to write an article for Seekyt, however, I didn’t know what it was and had to research it.
I am afraid not, only fresh coconuts and coconut water are good for this recipe.
i we drank all the buko juice can we not use gata instead?
★★★★★
I havent tried gata but I suppose it will have a different result