Bukayo is a Filipino version of coconut candy, it is made with strips of mature Buko meat (coconut meat) and dark brown sugar. In this version we added Muscovado sugar to make the taste less sweet compared to the traditional Bukayo you can buy in the market and this one is soft and chewy. If you have diabetes, this Filipino dessert is not good for you because of high sugar content and consume it in moderation.
Bukayo candies come in different shapes, some are round in ball form, another in a flat circle shape and some are cut into square shape. Bukayo is believed to have been originated from Lingayen, Pangasinan.
- 3 cups Buko meat (coconut)
- 1 ½ cups Brown sugar
- ½ cup Muscovado sugar
- 2 1/2 tablespoon Buko juice or Water
- 3 pcs calamansi (optional)
- Sesame seeds (optional)
- Banana leaves
Bukayo Cooking Instructions:
- In a large saucepan, combine Muscovado sugar, dark brown sugar, and the Coconut juice then apply heat and bring to a simmer.
- The fire must be the lowest heat possible and cook for about 1 minute until the all the sugar dissolves.
- Add-in the Buko (coconut) strings and calamansi juice.
- Mix well, make sure to evenly coat the buko strings with sugar , then cook until the sugar syrup thickens and becomes caramelized, it will take about 15 minutes of cooking.
- When the Bukayo mixture becomes very sticky enough to hold its shape, then you are done.
- Turn off the heat, let it cool for a minute or two, then form the mixture into a flat circle on top of a greased banana leaf, repeat the process until you’re done with the rest of the Bukayo mixture then set aside to completely dry.
- When the Bukayo is completely dry, you can now serve it or store in a jar.