The conventional Bukayo you can purchase in the market this one is delicate and chewy. On the off chance that you have diabetes, this Filipino sweet isn’t appropriate for you due to the high sugar content. I profoundly encourage you to consume it with some restraint.
Bukayo Recipe Bukayo confections come in various shapes, some make it round and in ball structure. One more type of Bukayo is a level circle shape, and some cut it into a square shape.
Bukayo is an improved coconut strip, a well known Filipino sweets. The customary approach to making this sweet is by stewing youthful coconut strips in water, and earthy colored sugar then, at that point, dissolved into a chewy caramel-like consistency.
3 cups Buko meat coconut
1 ½ cups Brown sugar
½ cup Muscovado sugar
2 1/2 tablespoon Buko squeeze or Water
3 laptops calamansi discretionary
Sesame seeds discretionary
- In a huge pan, consolidate Muscovado sugar, dull earthy colored sugar, and the Coconut squeeze then apply heat and bring to a stew.
- The fire should be the least intensity conceivable and cook for around 1 moment until the all the sugar breaks up.
- Include the Buko strings and calamansi juice.
- Blend well, try to uniformly cover the buko strings with sugar , then cook until the sugar syrup thickens and becomes caramelized, it will require around 15 minutes of cooking.
- At the point when the Bukayo combination turns out to be extremely sufficiently tacky to hold its shape, then you are finished.
- Switch off the intensity, let it cool briefly, then structure the blend into a level circle on top of a lubed banana leaf, rehash the interaction until you’re finished with the remainder of the Bukayo combination then put away to dry totally.
- At the point when the Bukayo is totally dry, you can now serve it or store in a container.