Filipino coconut candy

(Bukayo)

PREP TIME: 12 MINUTES

COOKS IN: 35 MINUTES

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

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 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.

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