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.
I have to warn you this is a very sweet desert and definitely a passport in having diabetes in the future if you consume this on a regular basis. For this recipe I had heavily reduced the sugar content to half so it’s only half bad which results to a more softer candy, I also used cornstarch to help in firming up the candy.
3 young coconuts
2 1/2 cups tightly packed brown sugar
1 tbsp cornstarch
1 knot pandan leaves
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 1/4 cup of coconut water, set it aside
5. Place the wok with coconut strips back to the stove in medium heat.
6. 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.
7. 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.