Photobucket Photobucket Photobucket


1 kg grated coconut kitchen scale
1 kg pulot-ipot (molasses) carajay
0.5 kg corn syrup wooden spoon or ladle
wooden mold
PACKAGING MATERIAL stainless steel knife
cellophane thermometer
PE bags (0.003-in thickness) or tin containers

1. Dissolve corn syrup in a small amount of water in a carajay over low flame.
2. Add pulot-ipot previously strained thru cheesecloth to remove impurities and other extraneous materials.
3. Add potassium metabisulfite previously dissolved in a small amount of water.
4. Boil mixture to 115°C (239°F) with occasional stirring.
5. Add grated coconut and cook to desired end point; i.e., when the mixture no longer sticks to the sides of the carajay when scooped out.
6. Spread on a wooden mold.
7. Cool and cut into desired pieces.
8. Wrap individually in cellophane and place in polyethylene bags.
9. Store in tin containers.

Comments :

0 comments to “Bukayo”

Post a Comment


Support this Blog

If you have found this site useful please consider making a donation. It will ensure that I can continue to work on it and update information. Thank you.

Be My Friends

Recent Comment