AuthorBiteSizedA sweet and delicious sugar and coconut cookies!
In a large saucepan, combine Muscovado sugar, dark brown sugar, and the Coconut juice then apply heat and bring to a simmer.
The fire must be the lowest heat possible and cook for about 1 minute until all the sugar dissolves.
Add in the Buko strings.
Mix well, coat the buko strings with sugar evenly, then cook until the sugar syrup thickens and becomes caramelized, it will take about 15 minutes of cooking. When the Bukayo mixture becomes very sticky enough to hold its shape, then you are done.
Turn off the heat, let it cool for a minute or two, then form the mixture into a flat circle on top of a greased banana leaf, repeat the process until you’re done with the rest of the Bukayo mixture then set aside to completely dry.
When the Bukayo is completely dry, you can serve it or store it in a jar.
Ingredients
Directions
In a large saucepan, combine Muscovado sugar, dark brown sugar, and the Coconut juice then apply heat and bring to a simmer.
The fire must be the lowest heat possible and cook for about 1 minute until all the sugar dissolves.
Add in the Buko strings.
Mix well, coat the buko strings with sugar evenly, then cook until the sugar syrup thickens and becomes caramelized, it will take about 15 minutes of cooking. When the Bukayo mixture becomes very sticky enough to hold its shape, then you are done.
Turn off the heat, let it cool for a minute or two, then form the mixture into a flat circle on top of a greased banana leaf, repeat the process until you’re done with the rest of the Bukayo mixture then set aside to completely dry.
When the Bukayo is completely dry, you can serve it or store it in a jar.
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