Bukayo

Ingredients for Bukayo

• 3 young coconuts
• 2 1/2 cups tightly packed brown sugar
• 1 tablespoon cornstarch
• 1 knot pandan leaves
• Oil

How to cook Bukayo

1. 1.Halve the young coconuts, reserve their water, and grate the coconut meat into strips.
2. 2.Heat a small amount of oil in a wok over medium heat. Cook coconut strips until slightly browned, then set aside.
3. 3.Boil 1 cup reserved coconut water with brown sugar and pandan leaves until reduced to a thick syrup; discard pandan.
4. 4.Dissolve cornstarch in 1/4 cup coconut water.
5. 5.Return coconut strips to the wok over medium heat. Stir in syrup and cornstarch mixture until very thick and able to hold its shape.
6. 6.Lower heat, spoon rounds onto wax paper, and cool completely until firm.