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Home » Filipino Recipes » Bukayo Recipe

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How to cook Bukayo

Bukayo Recipe 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.  In case you have tried to cook this Filipino dessert, please give us a feedback below.

bukayo recipe

Bukayo Ingredients:

  • 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 ingredients

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.

bukayo recipe

Bukayo Recipe is a sweet delicious Filipino dessert was originated from Lingayen, Pangasinan,

bukayo recipe




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About the author:

Ed Joven is founder and of author at PinoyRecipe.net. He loves to travel and eat good food with family and friends. You can find him on Google+ , Twitter, Facebook and Pinterest.














4 Responses

  1. Kim

    July 27th, 2015 at 12:26 pm

    1

    I like mine saucy-kind of bukayo, not the conventional dried one. I like it best when its still warm.

  2. Ed Joven

    July 27th, 2015 at 3:37 pm

    2

    Hi kim,

    I also like Bukayo cooked that way, because you can spread it to your bread and make Bukayo Sandwich!

  3. Erlinda bilo

    December 5th, 2015 at 12:56 pm

    3

    Do you sell a cookbook?

  4. Ed Joven

    December 5th, 2015 at 8:09 pm

    4

    Hi Erlinda,

    We are still on the development stage, will inform you once we release it. Thank you for dropping by!


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