Usually bukayo is a very sweet candy made of coconut and sugar. However, this one is different, less sweet and soft. The lack of sugar is compensated by addition of flour or cornstarch. The cooking is stopped before it reaches the end point for firmness.
800 grams grated young coconut
5 tablespoon flour
1/4 kg sugar
1/4 cup coconut water
1) Mix coconut water and sugar in a pot and bring it to a slow boil.
2) Add grated young coconut and continue stirring to prevent scorching.
3) Soft bukayo is done when it is sticky enough to hold its shape.
4) Remove from fire, cool and transfer to suitable container.
Matured coconut can also be used for making soft and less sweet bukayo. The product can be eaten alone, use as toppings and sandwich spread.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.