This sweet Filipino snack known as bukayo originated from Lingayen, Pangasinan. It is made by simmering shredded mature coconut in a mixture of coconut water and sugar until liquid is heavily reduced. The mixture is then formed into flat circles and left to harden to a chewy texture.
- 3 cups mature coconut, shredded
- 1½ cups dark brown sugar
- ½ cup muscovado sugar
- 2 tbsp coconut juice or water
- 2 tsp calamansi juice (optional)
- Banana leaves, greased with oil
- Mix dark brown sugar, muscovado, and coconut juice in a saucepan. Bring to a simmer over the lowest heat possible until the sugar becomes watery and almost dissolved.
- Add the shredded coconut and calamansi juice. Stir to coat the coconut with sugar evenly. Cook for about 15 minutes or until the syrup thickens and reaches caramelization point. You know your Bukayo is done when it is sticky enough to hold its shape.
- Turn off heat, let it cool slightly, then transfer into a greased banana leaf.
- Form the mixture into flat circles. Set aside to dry.
- When they are completely dry, they are ready to be served. Enjoy your bukayo!
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