Native delicacies

Bukayo with Pandan

Ingredients:

2 pcs. coconuts, meat grated
pandan leaves
1 kg. brown sugar
2 tbsps. vanilla extract
buco juice
all-purpose flour or cornstarch

How to make Bukayo with Pandan

Boil together bum juice, sugar and pandan leaves until sugar dissolves completely and mixture thickens.
Add vanilla extract. Remove pandan leaves.
Cook grated coconut in a pan with a little oil until it turns slightly brown.
Add syrup and thicken with a little flour or cornstarch diluted in water.
Keep stirring so that syrup coats the grated coconut completely, mixture thickens and bukayo gets cooked completely.
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.

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