Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, bukayo(sweetened coconut spread). It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Bukayo is a Filipino dessert made from sweetened coconut strips. It is traditionally made by simmering strips or shredded bits of young, gelatinous coconut (buko) in water and sinuklob. Bukayo is a very sweet Filipino delicacy popular among children. It is simply made by simmering strips of young, gelatinous coconut (buko) in water and then.
Bukayo(sweetened coconut spread) is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Bukayo(sweetened coconut spread) is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have bukayo(sweetened coconut spread) using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Bukayo(sweetened coconut spread):
- Take 1 kg fresh scraped coconut meat
- Take 1/4 kg brown sugar
- Get 2 tbsp condensed milk
- Make ready 1 cup evaporated milk
- Get 1/2 tsp vanilla extract
- Make ready 1 1/2 cup water
It is traditionally made by simmering strips of young, gelatinous coconut in water and sinuklob, which is sugarcane muscovado sugar melted into a chewy caramel-like consistency. Bukayo is a sweet Filipino dessert / snack that originated from Lingayen, it is made by simmering coconut strips in a mixture of coconut water and sugar until liquid is heavily reduced, mixture is then formed into balls or flat circles and left to harden to a chewy consistency. Bukayo is a Filipino dessert made of browned, shredded coconut formed into a ball with a sugary syrup. Makers of bukayo typically use the sweetest coconuts, the youngest variety called buko.
Instructions to make Bukayo(sweetened coconut spread):
- I started from scratch. I have 2 coconut and i opened them to get the coconut meat. I scraped it inside.
- Wash it and put it on a pot together with the water.bring it to a boil. You need time and patience to do this because you have to make sure that the coconut will soften. Mix it from time to time until it absorbed half of the water.
- Put the brown sugar and mix it well. Mix it for 3minutes non stop. Let it simmer for a minute and start mixing it again. You will do it multiple timea until it becomes thick.
- Put the evaporated milk and the condensed milk then mix it well. You have to reach a certain consistency by mixing it well. Add the vanilla extract while you slowly mix it.
- When it thickens and has the consistency of a jam, you can turn off the stove and let it cool. In my case, to save some gas i cooked it on charcoal.
- You can eat it while it is hot or you can put it in a jar and refrigerate it.
Bukayo is a Filipino dessert made of browned, shredded coconut formed into a ball with a sugary syrup. Makers of bukayo typically use the sweetest coconuts, the youngest variety called buko. This is where the treat gets its name, and it is the only kind of coconut that will help the balls hold their. Bukayo a Filipino coconut candy brings the Philippines closer to home for me, in the Philippines this Bukayo recipe is also known. Bukayo is a Filipino Dessert Sweetened Coconut Strips.
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