Rowena's Buko Tart

Last weekend, napadaan kami ng Tagaytay, we came from Tanauan Batangas, but we took a shortcut via Talisay-Tagaytay Road and napabili nanaman kami ulit ng famous Rowena's Buko Pie. So, since I have a blog na, here are some of my comments:

No doubt, walang question ang sarap ng Buko pie ni Rowena, tamang tama ang tamis may streusel pa sa ibabaw. But, for me it's too pricey, for a box of 9pcs of tart they charge you of P180. This is another classic sample of over hype marketing that gives the business to control their price. 

Bukayo Macchiato

I was inspired by the Bukayo that I tasted from House of Sylvannas, that push me to create a new recipe of this native delicacy of ours. This Bukayo recipe has a twist of western taste; something soft, creamy and has aromatic vanilla aroma.  After several test and wasting some ingredients I finally achieve the taste and texture that I want. So, here is the recipe (I decided not to disclose my "other ingredients" for trade secrets purposes) 

Bukayo, reducing process

Bukayo Macchiato


Ingredients:
1 Coconut, grated
1 Buko, grated
1/2 Cup Brown Sugar
Coconut Juice
"Other Ingredients"


Procedure:
1. Simmer coconut juice and add the brown sugar in high heat.
2. Once coco juice thickens add the coconut and buko
3. Add "other ingredients" and continue to mix until thickens
4. Set aside and once cool, mold it into balls or to serving pieces you want. 
5. Best serve when chilled

Bukayo Macchiato Balls

I received some feedback, that this Bukayo really taste good and unusual from the ordinary taste. So, I might consider to sell in the future.