What is Bukayo?

In the Philippines, children of all age groups can be found to raise their taste with hypersweet dessert known as Bukayo . Its primary component is brownish, shredded coconut, which is created in small balls using a simple sugar or molasses syrup. Vanilla extract and leaves from the Pandan tree add even a sweeter blow to the final product.

Manufacturers Bukayo usually use the sweetest coconuts, the youngest variety called Buko . This is where the treatment gets its name, and it is the only kind of coconut that will help the balls hold their final shape. Fortunately, the Philippines have a lot of coconuts. The island nation is a leading coconut manufacturer in the world. Lingayen is reportedly where this dessert comes, but is currently popular on many islands of the country.

The traditional method for creating Bukayo is to cook juice from young coconuts along jokes brown sugar, vanilla and so -called pandan leaves that come fromThey are from a tropical tree that bears fruit used in many Philippine foods and medicines. After removing the leaves from the syrup, the grated coconut buckets into another pan with a little oil until it turns brown. At this point, the syrup and coconut meet to finally cook to thicken the liquid thoroughly. Some chefs replace corn syrup and molasses, or pulot-tot for brown sugar and coconut water-harvesting is basically the same.

balls are not created until the Bukayo is removed from the heat. Small portions are manually pulled and placed on a tray for final cooling. It is important to form balls while Bukayo is still hot. Wax paper should prevent the Bukayo to stick to the tray.

Sweetness is the central theme of this dessert, even if it ismmaking. One version eliminates the leaves of vanilla and pandan using only coconut water and sugarRu and then mix in a coconut with some flour like a thickening agent. Others change the recipe with the addition of some citrus bark during cooking or sprinkling powder sugar or even sesame seeds while the balls cool down.