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May 21, 2023 · Instructions. 1 ½ cups brown sugar, ¼ cup coconut water. In a non-stick pan over low heat, dissolve brown sugar in coconut water until it turns into a thick syrup. 2 cups coconut strings. Once the syrup has thickened, add the coconut strings and mix until they are fully coated.
- Dessert, Snack
- 3 min
- 323
Jul 22, 2019 · 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.
- Dessert
- 2 min
- 126
May 28, 2020 · Stovetop. This method of cooking is one of the traditional ways of cooking dessert dishes. You have to use a wide pan, casserole, or a pot and place it above the burner. You have to preheat it and put all the ingredients in the pan. You have to simmer it until it thickens and turns into the desired cooked dish.
- Dessert
- 523
- Filipino
In a non-stick pan over low heat, dissolve brown sugar in coconut water until it forms a thick syrup. Add the coconut strings to the syrup, ensuring they are fully coated. Simmer until the syrup is reduced and thickens. Remove the pan from heat and place it on the kitchen counter. Allow the mixture to cool until the syrup stops bubbling.
Bukayo is a classic Filipino dessert made from sweetened coconut strips. It is traditionally made by simmering shredded young coconut with enough brown sugar...
- 6 min
- 28.7K
- Danz Foodpark
Mar 29, 2015 · Mix dark brown sugar, muscovado, and coconut juice in a saucepan. Bring to a simmer over the lowest heat possible until the sugar becomes watery and almost dissolved. Add the shredded coconut and calamansi juice. Stir to coat the coconut with sugar evenly. Cook for about 15 minutes or until the syrup thickens and reaches caramelization point.
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What is bukayo?
How to prepare. In a pot, bring the coconut water, pandan leaves, and sugar to a boil until the sugar dissolves completely and the mixture thickens. Remove the pandan leaves (if using) and stir in the vanilla extract. Grate the coconut meat and cook it in a pan with a little oil until it turns slightly brown.
