Bukayo is a very sweet Filipino dessert popular with children.
It is made by simmering strips of young, gelatinous coconut (buko)
in water and then mixing with white or brown sugar.
BUKAYO INGREDIENTS:
1 kg grated coconut
1 kg pulot-ipot (molasses)
½ kg corn syrup
½ g potassium metabisulfite
BUKAYO PROCEDURES:
- Dissolve corn syrup in a small amount of water in a carajay over low flame.
- Add pulot-ipot previously strained thru cheesecloth to remove impurities and other extraneous materials.
- Add potassium metabisulfite previously dissolved in a small amount of water.
- Boil mixture to 115°C (239°F) with occasional stirring.
- Add grated coconut and cook to desired end point, i.e., when the mixture no longer sticks to the sides of the carajay when scooped out.
- Spread on a wooden mold.
- Cool and cut into desired pieces.
- Wrap individually in cellophane and place in polyethylene bags.
- Store in tin containers.
- Boil together buko juice, Sugar and pandan leaves
until Sugar dissolves completely and mixture thickens. - Add vanilla extract. Remove pandan leaves.
- Cook grated coconut in a pan with a little oil until it turns slightly brown.
- Add syrup and thicken with a little flour or cornstarch diluted in water.
- Keep stirring so that syrup coats the grated coconut completely,
mixture thickens and bukayo gets cooked completely. - When cooked, transfer bukayo to a bowl.
- Form into small balls while hot.
- Use plastic wrap or wax paper to cushion your hands from the hot mixture.
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