• 3 young coconuts
  • 2½ cups tightly packed brown sugar
  • 1 tbsp cornstarch
  • 1 knot pandan leaves
  • oil
  1. Cut young coconuts in half, reserve the water.
  2. Grate the coconut meat then set aside.
  3. Add small amount of oil in a wok then cook coconut strips until it turns slightly brown. Turn heat of then set aside.
  4. Boil together 1 cup coconut water and brown sugar until it’s heavily reduced into a thick consistency.
  5. Dissolve cornstarch in ¼ cup of coconut water, set it aside
  6. Place the wok with coconut strips back to the stove in medium heat.
  7. 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.
  8. 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.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at https://www.angsarap.net/2013/01/16/bukayo/