Bukayo

Bukayo Recipe

Ingredients:

1 kg grated coconut
1 kg pulot-ipot (molasses)
½ kg corn syrup
½ g potassium metabisulfite
Utensils:

kitchen scale
carajay
wooden spoon or ladle
cheesecloth
wooden mold
stainless steel knife
Packaging Material: Cellophane and PE bags (0.003 in. thickness) or tin containers

Procedure:

Dissolve corn syrup in a small amount of water in a carajay over low flame.
Add pulot-ipot previously strained thru cheesecloth to remove impurities and other extraneous materials.
Add potassium metabisulfite previously dissolved in a small amount of water.
Boil mixture to 115°C (239°F) with occasional stirring.
Add grated coconut and cook to desired end point, i.e., when the mixture no longer sticks to the sides of the carajay when scooped out.
Spread on a wooden mold.
Cool and cut into desired pieces.
Wrap individually in cellophane and place in polyethylene bags.
Store in tin containers.