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Bukayo with sesame seeds (Picture from (blogspot.com).

Bukayo is an after-dinner sugar fix, one of the products made from buko (young coconut) that originated from Lingayen. It is a favorite dessert not just by the children but also by adult Filipinos. It is made by simmering coco meat strips and then mixing it with white of brown sugar, thus, resulting to a sweet tasting delight.



  • 1 kilogram of grated coconut
  • 1 kilogram of pulot-ipot or molasses
  • 1/2 kilogram corn syrup
  • 1/2 kilogram of potassium metabisulfite

Materials needed

  • kitchen scale
  • carajay
  • wooden spoon or ladle
  • cheesecloth
  • wooden mold
  • knife
  • cellophane and tin containers for the packaging.


In making bukayo, first, dissolve the corn syrup in a small amount of water in a carajay over low heat. Then, add the pulot-ipot that is previously strained through the cheesecloth so that the impurities and other extraneous materials be removed. Dissolve the potassium metabisulfite into a small amount of water and add it to the mixture. Boil the mixture to 115°C (239°F) stirring occasionally. Then add the grated coconut and cook until the mixture no longer sticks to the side of the carajay when scooped out. After cooking, spread the mixture on a wooden mold and let it cool. Cut into desired pieces and wrap individually, then store in tin containers.


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