_-_Philippines.jpg) _at_a_market_(watermark_removed).jpg) _2.jpg) Top: Freshly-made bukayo; Center: Packagedbukayo in a market inSilay; Bottom:Bitsu-bitsudoughnut withbukayo filling | |
| Alternative names | Bucaio,bucayo,bokayo,bukayu,bukhayo,conserua de coco |
|---|---|
| Type | Dessert |
| Place of origin | Philippines |
| Main ingredients | Gelatinous coconut, water,sugar orbrown sugar |
| Variations | Bocarillo |
Bukayo is aFilipino dessert made from sweetenedcoconut strips. It is traditionally made by simmering strips or shredded bits of young, gelatinous coconut (buko) in water andsinuklob, which issugarcanemuscovado melted into a chewycaramel-like consistency.[1][2][3][4] Dryer versions ofbukayo with a crumbly texture are known asbocarillo.[4]Bukayo can be eaten on its own, usually rolled into little balls. It can also be used as agarnish and filling for other desserts, most notably forpan de coco,moche, andsinudlan empanada.[2][5]
Bukayo is also spelled asbucaio,bucayo,bokayo,bukhayo, orbukayu in other regions. During the Spanish rule of the Philippines, it was known asconserva de coco ("coconut preserve") in Spanish.[5][6] It is also known ashinti inTausug.[7]
Peanut brittle in the Philippines is also sometimes locally known asbukayo mani.[5]
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