BUKAYO

Ingredients

• 2 pcs. coconut, meat grated
• pandan leaves
  
• 1 kg. brown sugar
• 2 tbsps. vanilla extract
• buco (young coconut) juice
• cornstarch
  

Directions

1. Boil together buco juice, sugar and pandan leaves until sugar dissolves completely and mixture thickens.

2. Add vanilla extract. Remove pandan leaves.

3. Cook grated coconut in a pan with a little oil until it turns slightly brown.

4. Add syrup and thicken with a little cornstarch diluted in water.

5. Keep stirring so that syrup coats the grated coconut completely, mixture thickens and bukayo gets cooked completely.

6. When cooked, transfer bukayo to a bowl. Form into small balls while hot. Use plastic wrap or wax paper to cushion your hands from the hot mixture.