Bukayo

Bukayo Recipe - Sweet Coconut Delight from the Philippines

Region / culture: Philippines | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 10

Introduction

Bukayo is a popular Filipino dessert made from coconut and brown sugar. It is a sweet and chewy treat that is perfect for satisfying your sweet tooth cravings.

History

Bukayo has been a traditional Filipino dessert for many generations. It is often made during special occasions and celebrations, as well as enjoyed as a simple snack. The combination of coconut and brown sugar creates a deliciously sweet and rich flavor that is loved by many.

Ingredients

2 coconuts
1 kg brown sugar
all-purpose flour or cornstarch
pandan leaves and/or 2 tbsp of vanilla extract for flavoring (optional)

How to prepare

In a pot, bring the coconut water, pandan leaves, and sugar to a boil until the sugar dissolves completely and the mixture thickens.
Remove the pandan leaves (if using) and stir in the vanilla extract.
Grate the coconut meat and cook it in a pan with a little oil until it turns slightly brown.
Add the syrup and thicken it by stirring in a mixture of flour or cornstarch diluted in equal parts water.
Continue stirring until the syrup coats the coconut completely, the mixture thickens, and the bukayo is fully cooked.
Once cooked, transfer the bukayo to a bowl.
While the bukayo is still hot, shape it into small balls.
To protect your hands from the hot bukayo, use plastic wrap or wax paper as a cushion.

Variations

You can add nuts such as peanuts or cashews to the bukayo for added crunch and flavor. You can also experiment with different flavorings such as cinnamon or nutmeg.

Cooking Tips & Tricks

Make sure to continuously stir the mixture while cooking to prevent it from burning.

- Adjust the sweetness level by adding more or less sugar according to your preference.

- You can add other flavorings such as pandan leaves or vanilla extract to enhance the taste of the bukayo.

Serving Suggestions

Bukayo can be enjoyed on its own as a sweet snack or dessert. It can also be served with ice cream or as a topping for cakes and pastries.

Cooking Techniques

The key to making perfect bukayo is to continuously stir the mixture while cooking to prevent it from burning. Make sure to cook the coconut until it turns slightly brown for added flavor.

Ingredient Substitutions

If you do not have pandan leaves, you can use vanilla extract or other flavorings of your choice. You can also substitute cornstarch with flour for thickening the syrup.

Make Ahead Tips

Bukayo can be made ahead of time and stored in an airtight container at room temperature for up to a week. You can also freeze bukayo for longer storage.

Presentation Ideas

You can shape the bukayo into different shapes such as balls or squares for a more visually appealing presentation. You can also sprinkle shredded coconut on top for added texture.

Pairing Recommendations

Bukayo pairs well with hot tea or coffee for a delicious afternoon snack. It can also be served with fresh fruits such as mango or pineapple for a tropical twist.

Storage and Reheating Instructions

Store bukayo in an airtight container at room temperature for up to a week. To reheat, simply microwave the bukayo for a few seconds until warm.

Nutrition Information

Calories per serving

One serving of bukayo contains approximately 150-200 calories, depending on the size of the serving and the amount of sugar used in the recipe.

Carbohydrates

Bukayo is high in carbohydrates due to the brown sugar used in the recipe. It provides a quick source of energy and can be enjoyed in moderation as part of a balanced diet.

Fats

Coconut is a good source of healthy fats, which are essential for overall health. However, bukayo should be consumed in moderation due to its high sugar content.

Proteins

Bukayo does not contain a significant amount of protein, as it is primarily made from coconut and sugar. It is best enjoyed as a sweet treat rather than a protein source.

Vitamins and minerals

Coconut is rich in vitamins and minerals such as iron, potassium, and magnesium. These nutrients are important for maintaining overall health and well-being.

Alergens

Bukayo may contain allergens such as coconut and cornstarch. If you have allergies to these ingredients, it is best to avoid consuming bukayo.

Summary

Bukayo is a sweet and delicious Filipino dessert that is high in carbohydrates and fats. It is best enjoyed in moderation as part of a balanced diet.

Summary

Bukayo is a sweet and chewy Filipino dessert made from coconut and brown sugar. It is a delicious treat that is perfect for satisfying your sweet cravings. Enjoy it on its own or as a topping for your favorite desserts.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Bukayo. It was many years ago when I was just a young girl living in the province with my grandparents. My Lola, as we called her, was known for her delicious cooking and she loved to share her recipes with me.

One day, while we were walking through the market, we came across a vendor selling a sweet treat that caught my eye. It was a coconut candy called Bukayo, and the vendor was kind enough to share the recipe with my Lola. She was thrilled to learn how to make it and immediately set out to gather the ingredients we would need.

We started by grating fresh coconut, a task that required patience and a steady hand. My Lola taught me how to carefully remove the flesh from the shell and grate it into fine shreds. The aroma of the coconut filled the kitchen as we worked, creating a warm and inviting atmosphere.

Next, we mixed the grated coconut with brown sugar and water in a pot over low heat. My Lola stirred the mixture constantly, ensuring that it did not burn or stick to the bottom of the pot. As the sugar melted and caramelized, the kitchen was filled with a rich, sweet scent that made my mouth water in anticipation.

After the mixture had thickened and darkened in color, my Lola poured it onto a greased pan to cool. She showed me how to shape the candy into small rounds using a spoon, creating bite-sized pieces that were perfect for snacking. The Bukayo glistened in the sunlight, their golden hue reflecting the care and attention we had put into making them.

As we waited for the candy to set, my Lola shared stories of her own childhood and the recipes she had learned from her own grandmother. She spoke fondly of the traditions and memories that had been passed down through the generations, emphasizing the importance of preserving our culinary heritage.

When the Bukayo had cooled and hardened, my Lola offered me a piece to taste. The candy was sweet and chewy, with a subtle hint of coconut that lingered on my tongue. I savored the flavor, feeling a sense of pride in knowing that I had helped to create such a delicious treat.

From that day on, Bukayo became a staple in our household. My Lola would make a batch whenever she wanted to treat us to something special, and I would eagerly assist her in the kitchen, eager to learn more about the art of cooking.

As I grew older, I continued to make Bukayo on my own, sharing the recipe with friends and family who were always delighted by its unique flavor and texture. Each time I would prepare a batch, I would think back to that day in the market with my Lola, grateful for the knowledge and skills she had passed down to me.

Now, as a grandmother myself, I take great pleasure in teaching my own grandchildren how to make Bukayo. I see the same curiosity and eagerness in their eyes that I once had, and I know that I am helping to keep our culinary traditions alive for future generations to enjoy.

In the end, Bukayo is more than just a sweet treat to me. It is a reminder of the love and connection that we share with our family and our heritage, a symbol of the memories and traditions that we hold dear. And for that, I am forever grateful.