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 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
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.
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| Bukayo, reducing process |
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
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| Bukayo Macchiato Balls |
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