BUKAYO ( native dessert of Roxas City, Capiz )Bukayo is from the root word buko which means young coconut meat.
It is made by simmering strips of young, gelatinous coconut (buko) in water and then mixing with white or brown sugar.
Ingredients:
4 pcs coconuts, meat grated
pandan leaves
1 kg. Brown sugar
2 tbsps. Vanilla extract
buco ( young coconut ) juice
all purpose flour or cornstarch
Procedure:
1. Boil together buko juice, Sugar and pandan leaves until Sugar dissolves completely and mixture thickens.
2. Add vanilla extract. Remove pandan leaves.
3. Cook grated coconut in a pan with a little oil until it turns slightly brown.
4. Add syrup and thicken with a little flour or cornstarch diluted in water.
5. Keep stirring so that syrup coats the grated coconut completely, mixture thickens and bukayo gets cooked completely.
6. 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.
