Traditional Filipino Bukayo Recipe (Coconut Candy)
Bukayo (boo-KA-yoh) is a beloved Filipino coconut candy that originated from Lingayen, Pangasinan. This treasured delicacy transforms fresh young coconut strips into a chewy, caramelized treat that captures the essence of Filipino sweet-making tradition.
Equipment
- Wok or heavy-bottomed pan (kawali) For even heat distribution and caramelization
- Coconut grater (kudkuran) For creating uniform coconut strips
- Wooden spoon (sandok na kahoy) For stirring without scratching the pan
- Measuring cups and spoons (Panukat) For precise measurements of ingredients
- Heat-resistant spatula
- Wax paper or silicone mat
- Small ice cream scoop or spoon For shaping
- Airtight container For storage
Ingredients
- 3 young coconuts buko
- 2½ cups tightly packed brown sugar asukal na pula
- 1 tablespoon cornstarch corn starch
- Small amount of cooking oil mantika
- Reserved coconut water tubig ng buko
- 1 knot pandan leaves dahon ng pandan
Instructions
- First, carefully cut your young coconuts in half and save all the coconut water by straining it into a clean bowl. You'll need this water later.
- Using your coconut grater (kudkuran), grate all the coconut meat into long, thin strips. Try to keep the strips even in size so they'll cook uniformly. Set these strips aside.
- Heat your wok or heavy pan over medium heat (around 350°F/180°C). Add just a small amount of oil, enough to coat the bottom of the pan. Add your coconut strips and cook them until they turn slightly golden brown, stirring often so they don't burn. Once lightly toasted, remove them from the heat and set aside.
- In the same wok, combine 1 cup of your saved coconut water with the brown sugar. Turn the heat to high and bring it to a boil, then reduce to medium heat. Let it cook until it becomes thick like syrup (about 10-15 minutes).
- While the syrup is cooking, mix your cornstarch with ¼ cup of the remaining coconut water in a small bowl. Stir until there are no lumps. Set this mixture aside.
- Once your syrup is thick, return your toasted coconut strips to the wok and stir everything together. Pour in your cornstarch mixture and keep cooking over medium heat. Stir constantly to prevent sticking. You'll know it's ready when you can scoop up some mixture and it holds its shape firmly (about 10-15 minutes).
- Reduce the heat to low. Using a spoon, scoop out portions of the mixture and place them on wax paper. Shape each portion into a circle while it's still warm. You can wet your hands slightly to prevent sticking if needed.
- Let your bukayo cool completely at room temperature. This will take about 1-2 hours. Once cooled, they should be firm but still slightly chewy.
- Store your bukayo in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. If they get too hard, just warm them briefly in the microwave for 5-10 seconds before eating.
- Remember: If at any point your mixture becomes too dry while cooking, you can add a little more coconut water, one tablespoon at a time. If it's too wet, just cook it a bit longer until it reaches the right consistency.
Tips from Lola's Kitchen
- Use young coconuts (buko) for the best texture and flavor
- Toast the coconut strips slowly for even browning
- The mixture is ready when it holds its shape when dropped on wax paper
- Wet your hands slightly when shaping to prevent sticking
- Add the pandan leaves early for more fragrant bukayo
Traditional Serving Suggestions
- Serve as merienda (afternoon snack) with hot tea or coffee
- Package in banana leaves for authentic presentation
- Include in Filipino dessert platters during fiestas
- Pair with fresh fruit for balance
Troubleshooting
- Too Soft: Cook longer until mixture holds shape firmly
- Too Hard: Add a small amount of coconut water and reheat briefly
- Grainy Texture: Sugar crystallized - add a splash of coconut water and reheat slowly
- Uneven Color: Stir more frequently during cooking
Ingredient Alternatives
- Brown Sugar: Can use muscovado or coconut sugar
- Cornstarch: Can substitute with arrowroot powder
- Pandan Leaves: Can use vanilla extract (1 tsp) or pandan extract
- Young Coconut: Can use mature coconut + coconut milk if needed
Storage & Reheating
- Store in an airtight container at room temperature for up to 1 week
- Can be refrigerated for up to 2 weeks
- Bring to room temperature before serving
- To soften, warm briefly in microwave (5-10 seconds)
Variations
- Chocolate Bukayo: Add 2 tablespoon cocoa powder
- Peanut Bukayo: Mix in ¼ cup crushed peanuts
- Modern Shapes: Form into bars or use cookie cutters
- Latik Topped: Sprinkle with toasted coconut cream curds
Frequently Asked Questions
Q: Why is my bukayo not hardening? A: The mixture needs to be cooked until it reaches the right consistency. Test by dropping a small amount on wax paper - it should hold its shape. Q: Can I use desiccated coconut? A: Fresh coconut is strongly recommended for authentic texture and flavor. Desiccated coconut will result in a different texture. Q: How do I know when the coconut is perfectly toasted? A: Look for a light golden-brown color and a fragrant aroma. Don't over-toast as it can become bitter. Q: Can I make this ahead for a party? A: Yes! Make up to 3 days ahead and store in an airtight container at room temperature. Q: How can I make it less sweet? A: Reduce sugar to 2 cups and increase cornstarch to 1½ tablespoon to maintain texture.
Nutrition
Calories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 6gSodium: 15mgPotassium: 0.01mgFiber: 2gSugar: 20gCalcium: 0.01mgIron: 0.002mg
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