Bukayo

Bukayo

2 pieces of coconut meat, grated or cut into small strips
•    young coconut (buko) juice
•    1 set of pandan leaves
•    1 kilo of brown or white sugar
•    2 tablespoons of vanilla extract
•    ¼ teaspoon of all-purpose flour or cornstarch
•    1 tablespoon of cooking oil

Cooking Instructions:

1. Boil young coconut juice together with sugar and pandan leaves in a pot. Constantly stir until the sugar dissolves. Continue to cook over medium heat until the mixture thickens.
2. Carefully remove pandan leaves and add vanilla extract. Stir thoroughly.
3. Meanwhile, pour oil into a frying pan. Put the coconut meat (grated or strips) and stir fry until it turns light brown. Remove from the pan and drain cooking oil.
4. In a separate bowl, dissolve all-purpose flour or cornstarch in a tablespoon of water. Pour the solution to the cooked coconut meat.
5. Put everything into the sugar mixture. Blend well until it caramelizes.
6.  Carefully remove the cooked bukayo from the pot while it’s still hot and transfer into a bowl or plate. Cautiously form it into any shape (preferably into a ball) using plastic wraps or wax paper. Let it cool down for it to solidify attractively.

source : entrepreneur.com.ph