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 COOKING INSTRUCTIONS:

1. In a large saucepan, combine Muscovado sugar, dark brown

sugar, and the Coconut juice then apply heat and bring to a

simmer.

2. The fire must be the lowest heat possible and cook for about 1

minute until the all the sugar dissolves.

3. 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.

4. When the Bukayo mixture becomes very sticky enough to hold

its shape, then you are done.

5. 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.

6. When the Bukayo is completely dry, you can now serve it or

store in a jar.

Recipe credit to : Savor Filipino Food Blog