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Bukayo
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_-_Philippines.jpg) _at_a_market_(watermark_removed).jpg) _2.jpg) Top: Freshly-made bukayo; Center: Packaged bukayo in a market in Silay; Bottom: Bitsu-bitsu doughnut with bukayo filling | |
| Alternative names | Bucaio, bucayo, bokayo, bukayu, bukhayo, conserua de coco |
|---|---|
| Type | Dessert |
| Place of origin | Philippines |
| Main ingredients | Gelatinous coconut, water, sugar or brown sugar |
| Variations | Bocarillo |
Bukayo is a Filipino dessert made from sweetened coconut strips. It is traditionally made by simmering strips or shredded bits of young, gelatinous coconut (buko) in water and sinuklob, which is sugarcane muscovado melted into a chewy caramel-like consistency.[1][2][3][4] Dryer versions of bukayo with a crumbly texture are known as bocarillo.[4] Bukayo can be eaten on its own, usually rolled into little balls. It can also be used as a garnish and filling for other desserts, most notably for pan de coco, moche, and sinudlan empanada.[2][5]
Bukayo is also spelled as bucaio, bucayo, bokayo, bukhayo, or bukayu in other regions. During the Spanish rule of the Philippines, it was known as conserva de coco ("coconut preserve") in Spanish.[5][6] It is also known as hinti in Tausug.[7]
Peanut brittle in the Philippines is also sometimes locally known as bukayo mani.[5]
See also
[edit]References
[edit]- ^ "Bukayo Recipe". Pinoy Recipe at Iba Pa. November 28, 2014. Retrieved May 20, 2018.
- ^ a b "Bukayo". Ang Sarap. January 16, 2013. Retrieved May 20, 2018.
- ^ Jesse D. Dagoon, Aida L. Dagoon, & Jasmin Flora L. Dagoon (1997). Culinary Arts II: Specialized Course in Home Technology for the Fourth Year High School. Rex Bookstore, Inc. pp. 151–152. ISBN 9789712321573.
{{cite book}}: CS1 maint: multiple names: authors list (link) - ^ a b "Bukayo / Bocarillo". Fiipino-food-recipes.com. Archived from the original on August 26, 2013. Retrieved May 20, 2018.
- ^ a b c Edgie Polistico (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Incorporated. ISBN 9786214200870.[permanent dead link]
- ^ Jean-Paul G. Potet (2017). Ancient Beliefs and Customs of the Tagalogs. Lulu Press Inc. p. 235. ISBN 9780244348731.
- ^ Polistico, Edgie (December 28, 2012). "daral". Philippine Food Illustrated. Retrieved January 15, 2020.
External links
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Bukayo
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Etymology and nomenclature
Linguistic origins
The term "bukayo" derives from Tagalog, where it denotes a traditional sweet made from processed young coconut meat.[5] This linguistic root connects to broader Austronesian vocabulary for coconut elements, such as the Tagalog "buko" for young coconut, which traces back to Proto-Malayo-Polynesian *bukuh, referring to the immature fruit used in the dessert's preparation.[6] Variations like Ilocano bokayo, Kapampangan bukayu, and Cebuano bukhayo illustrate its adaptation across Philippine ethnolinguistic groups, emphasizing ties to indigenous coconut processing terms.[7] During the Spanish colonial period (1565–1898), the dessert was known as conserva de coco (coconut preserve), reflecting European influences on sweets and integrating local ingredients into Iberian confectionery traditions, such as preserves (conservas), in contrast to purely indigenous descriptors focused on the raw material like buko. In the early 20th century, hybrid naming like bukayo de coco (candied coconut) emerged, retaining native phonetic elements.[8] One of the earliest documented references to "bukayo" in print appears in the 1918 Filipino cookbook Condimentos Indígenas by Pura Villanueva Kalaw, which includes a recipe for bukayo de coco among its native dessert selections, underscoring the term's established use in early 20th-century culinary literature.[8] Although no verified 19th-century sources predate this, the word's presence in Kalaw's compilation—drawing from provincial traditions—suggests prior oral and regional circulation tied to pre-colonial coconut utilization practices.Regional names and spellings
In the Ilocos region and adjacent areas of Luzon, such as Aurora province, the coconut candy known nationally as bukayo is referred to as pakumbo, reflecting local Ilocano-influenced nomenclature.[9][10] In Visayan regions, particularly Cebu, a drier, thicker variant of the treat is distinguished as bocarillo, often shaped into flowers or circles with colored strips, while the thinner, standard form retains the name bukayo.[4] The term bukayo, rooted in Tagalog, exhibits spelling variations across Philippine orthographies and dialects, including bucayo as noted in standard dictionaries.[5] Other historical and regional forms appear as bucaio, bokayo, or bukayu in older texts and local publications. In bilingual contexts, modern English-language recipes and culinary resources consistently transliterate the name as "bukayo" for accessibility, regardless of regional dialect.[11]History and cultural significance
Origins in Philippine cuisine
Bukayo emerged as a cottage industry product in the province of Pangasinan, particularly in the town of Lingayen, during the Spanish colonial period, leveraging the region's abundant supply of young coconuts for local production and trade.[12] Historical accounts trace its beginnings to Barangay Pangapisan in Lingayen, where early makers like Ambrosio Tandoc adapted simple coconut processing techniques into a commercial delicacy, initially supplying markets across Luzon.[12] This home-based industry gained prominence in Pangasinan, a key coconut-producing area, transforming raw coconut resources into a sought-after treat amid growing colonial agricultural economies.[12] The dessert's roots connect to pre-colonial Austronesian cooking traditions, where coconuts—domesticated and dispersed by Austronesian peoples across Island Southeast Asia, including the Philippines—served as a versatile staple for food preservation and daily sustenance.[13] Archaeological and genetic evidence indicates that these early seafarers utilized coconuts for their meat, water, and oil in rudimentary preserves and dishes, forming the foundation of Filipino coconut-based foods long before European contact.[13] In the Philippine context, such practices highlighted coconut's role as the "tree of life," integral to pre-colonial diets and resource management in coastal regions like Pangasinan.[14] The arrival of the Spanish in the 16th century profoundly influenced bukayo's development through the introduction and expansion of refined sugar production, elevating it from a basic coconut preserve to a candied confection.[14] Prior to colonization, Filipinos chewed sugarcane for its juice but lacked widespread crystallization techniques; the Spanish scaled up plantations and imported methods from India and China, enabling the boiling and refining processes that produced muscovado and refined sugar by the late 18th and 19th centuries.[14] This availability of crystallized sugar facilitated the simmering of coconut strips in sweet syrups, mirroring Spanish conserva techniques and integrating bukayo into colonial-era Filipino cuisine as a post-meal indulgence.[14]Evolution and regional adoption
During the American colonial period, the production and sale of bukayo expanded through street vending and local markets.[15] This vending tradition persisted from pre-colonial practices into the early 20th century, reflecting the sweet's integration into everyday commerce amid growing infrastructure like railways and roads that connected rural producers to urban centers.[15] Government research institutions later supported this growth through projects on shelf-life extension via improved packaging, facilitating commercial viability for bukayo as a processed dessert.[16] Bukayo's roots in Pangasinan contributed to its regional adoption within the Philippines, reflecting shared tropical ingredient traditions across Southeast Asia. In recent years, as of 2024, efforts in Pangasinan have aimed to revive bukayo production as part of broader coconut industry revitalization, underscoring its enduring cultural significance.[2]Ingredients
Primary components
The primary components of authentic bukayo are young coconut strips, sinakob sugar (a form of muscovado, also known as concentrated sugarcane juice), and coconut juice. These ingredients are essential for achieving the confection's signature chewy texture, caramelized sweetness, and coconut-forward flavor profile, with optimal formulations using approximately 400 grams of young coconut meat, 370 grams of sinakob sugar, and 400 grams of coconut juice.[17] Young coconut (buko) strips, derived from 9- to 10-month-old nuts, form the core base of bukayo and are prized for their naturally gelatinous texture and high moisture content, which yield a soft, chewy consistency in the final product.[17][3] Sinakob sugar, a minimally refined brown sugar made from concentrated sugarcane juice, plays a crucial role in caramelization and provides a rich, molasses-like sweetness; it is typically incorporated in a roughly 1:1 ratio by weight to the coconut strips to coat and bind the mixture effectively.[17] Coconut juice acts as the key liquid component, enhancing the natural coconut aroma and flavor while maintaining moisture levels to prevent the strips from drying during processing.[17]Optional additions and substitutions
In various recipes, vanilla extract is often added as an optional flavor enhancer to impart a subtle aromatic note that complements the natural sweetness of the coconut. This addition is particularly common in contemporary or urban adaptations of bukayo, where it helps balance the caramelized profile without overpowering the core ingredients.[3][18] Pandan leaves may be included during cooking for a fragrant note, removed before adding the coconut. Sesame seeds can be sprinkled for a nutty flavor.[3] Citrus elements, such as calamansi juice, rind, or substitutes like lime or lemon peel, can be incorporated sparingly to introduce a tangy brightness, adjusting the overall taste for regional preferences. These are non-essential but provide a refreshing contrast in some preparations.[19][20] For substitutions, white sugar may replace brown or sinakob sugar to achieve a lighter color and milder flavor, often used in festive or cost-conscious versions where the darker sugars are less available. This swap maintains the candy's texture while altering its visual appeal and subtle molasses undertones.[18] When young coconut is out of season, mature coconut meat serves as a viable alternative, yielding a firmer texture that still caramelizes effectively during simmering. This adaptation ensures year-round accessibility without significantly compromising the dessert's chewiness.[3] Bukayo's reliance on coconut as the primary ingredient makes it inherently free of tree nuts, offering a naturally allergen-friendly option for those avoiding common nut allergens, provided no additional nuts are introduced. Individuals with coconut sensitivity should consult dietary guidelines, as coconut can trigger reactions in rare cases despite not being classified as a tree nut.Preparation methods
Traditional simmering process
The traditional simmering process for bukayo begins with preparing the young coconut, known as buko in the Philippines. The meat is first extracted and shredded into thin, string-like strips using a kudkuran, a traditional handheld grater that scrapes the flesh against a serrated metal surface, yielding approximately 2 cups of strips from one young coconut.[3] These strips are set aside while the reserved coconut water—about 1/4 to 1 cup depending on the coconut's size—is collected for use in the syrup.[3] In a kawali, a wide, round-bottomed wok typically made of cast iron or aluminum, the process continues over low heat. Brown sugar, roughly 1.5 cups, is added to the coconut water in the kawali and stirred continuously until it dissolves and forms a thick, caramelized syrup, a step that takes about 10-15 minutes as the mixture bubbles and reduces.[11] The shredded coconut strips are then incorporated, tossed to coat evenly, and the entire mixture simmers for an additional 20-30 minutes on low heat, with frequent stirring using a long wooden spoon to distribute the syrup and avoid burning at the bottom.[3] Achieving the desired consistency requires careful monitoring: the mixture transitions from glossy, moist strings clinging together in a syrupy base to semi-dry, golden clusters where the sugar crystallizes into a sticky, opaque coating that holds its shape when scooped. This caramelization imparts a chewy texture and rich, nutty flavor, with the process complete when a small portion cools slightly and forms firm yet pliable pieces. Traditionally, the finished product is spread on banana leaves to cool and set, preserving the labor-intensive authenticity of this hands-on method passed down in Philippine households.[3]Modern variations and techniques
In recent years, the preparation of bukayo has incorporated scientific optimization techniques to improve its sensory qualities and suitability for commercial production. A 2019 study applied the Box-Behnken design and response surface methodology to analyze ingredient interactions, identifying an optimal formulation of 400 g young coconut meat, 370 g sinakob (concentrated sugarcane juice), and 400 g coconut juice. This combination yielded a high overall acceptability score of 8.04 on a 9-point hedonic scale while minimizing experimental trials for efficient product development.[17] The optimized cooking technique involves mixing the ingredients in a wok and stirring continuously over medium heat for 30 minutes until the syrup thickens and coats the coconut evenly, contrasting with the baseline traditional simmering that relies on variable open flames. This method, adaptable to electric stoves for precise temperature control, ensures consistent caramelization without scorching, making it ideal for small-scale and industrial settings. Colorimetry analysis during production further standardizes quality by correlating color changes with sensory attributes like sweetness and chewiness.[17] For extended shelf life, dehydrated variations are achieved by prolonging the cooking process to evaporate moisture, producing a harder, crystalline product suitable for packaging. These versions are used in commercial production, enabling wider distribution as ready-to-eat snacks. The Philippine Coconut Authority promotes packaged bukayo as a staple coconut confectionery (HS Code 1704.90) for markets across the Philippines.[21] In urban contexts, bukayo features in fusion recipes, such as toppings for ice cream, integrating its chewy sweetness into contemporary desserts. Examples include Ilonggo-style bukayo ice cream, which mixes the candy with creamy bases for a novel treat.[22]Nutritional profile and health aspects
Composition and calorie content
Bukayo, a traditional Filipino coconut candy, typically provides approximately 360-400 kcal per 100 g serving, derived primarily from its carbohydrate and fat components. The macronutrient profile consists mainly of carbohydrates, accounting for about 65-74 g per 100 g, with the majority (around 60-70% of total calories) coming from sugars due to the caramelized sugar base. Fats contribute roughly 10-11 g per 100 g, primarily saturated fats from the coconut meat, representing 25-30% of the caloric content, while protein remains low at about 1-4 g per 100 g.[23][24] In terms of micronutrients, bukayo offers a notable amount of dietary fiber, approximately 5-7 g per 100 g, which aids in its chewy texture and is largely contributed by the coconut strips. It is also a source of manganese, with levels around 1-2 mg per 100 g stemming from the coconut meat, supporting about 50-80% of the daily recommended intake depending on age and gender. Other micronutrients are present in smaller quantities, consistent with the candy's simple composition of coconut and sugar.[24][25][26] A typical serving size of bukayo as a snack is around 50 g, which delivers about 180-200 kcal, 33-37 g of carbohydrates (mostly sugars), 5-6 g of fat, and 0.5-2 g of protein, making it a calorie-dense treat suitable for occasional indulgence.[23]| Nutrient | Amount per 100 g | % of Calories |
|---|---|---|
| Calories | 360-400 kcal | - |
| Carbohydrates | 65-74 g (sugars ~60-70 g) | 70-75% |
| Total Fat | 10-11 g | 25-30% |
| Protein | 1-4 g | 1-4% |
| Fiber | 5-7 g | - |
| Manganese | 1-2 mg | - |
Potential benefits and considerations
Bukayo serves as a natural energy source due to its coconut sugar content, which provides readily available carbohydrates for quick energy release, albeit with a moderate glycemic index of approximately 35-54 compared to refined sugar's 65.[27][28] The young coconut meat used in its preparation also contributes potential antioxidant properties through phenolic compounds that may help combat oxidative stress and support cellular health.[25][26] These attributes position bukayo as a traditional treat that offers modest nutritional perks beyond mere sweetness, though its benefits are limited by overall portion control. Despite these positives, bukayo's high sugar content poses risks for individuals with diabetes, as even coconut sugar can elevate blood glucose levels if consumed excessively, potentially exacerbating glycemic control.[29] Moderation is essential, with health authorities recommending limiting added sugars to under 30 grams daily to mitigate such risks and support overall metabolic health.[27] Additionally, bukayo is calorically dense, providing around 126 calories per 35-gram serving primarily from sugars and fats, which underscores the need for mindful intake to avoid excess energy accumulation.[23] Coconut allergies are rare, affecting far fewer people than tree nut allergies, but cross-reactivity can occur in some cases due to shared proteins, particularly among those sensitized to walnuts or other tree nuts.[30][31] As of January 2025, the U.S. Food and Drug Administration (FDA) has removed coconut from its list of major food allergens, confirming it is not classified as a tree nut for labeling purposes, though individual reactions remain possible.[32] Individuals with known tree nut allergies should consult an allergist before consuming bukayo to assess personal risk.[33]Serving and consumption
Traditional pairings and occasions
Bukayo, with its chewy and caramelized sweet profile, is traditionally enjoyed during merienda, the Filipino afternoon snack time, where it serves as a delightful treat to tide one over until dinner.[34] In Pangasinan, where bukayo originated, it features prominently in family gatherings, often prepared in large batches and shared as a gesture of warmth and abundance among relatives and friends.[12][2] For serving, bukayo is typically portioned into small handfuls once cooled and set, sometimes placed or loosely wrapped in fresh banana leaves to enhance flavor infusion and facilitate portability during outings or festivals. This method allows easy distribution and consumption on the go, preserving its freshness in the tropical climate.[1][3]Contemporary uses and adaptations
In modern Filipino cuisine, bukayo serves as a versatile filling for sweet breads like pan de coco, enhancing the texture and flavor in bakery offerings and restaurant desserts.[35] Packaged bukayo is available in Philippine supermarkets and exported to markets in the US for wider accessibility. Brands such as BongBong's offer individually wrapped coconut bukayo, distributed through Asian food retailers in the United States.[36] Health-conscious adaptations include low-sugar variants made with coconut sugar, syrup, and honey, which have a low glycemic index of 35, making them suitable for diaspora communities managing diabetes or seeking nutritious options.[37] These innovations contrast with bukayo's traditional role as a straightforward coconut-based snack, expanding its appeal in global Filipino food scenes.References
- https://en.wiktionary.org/wiki/buko
- https://en.wiktionary.org/wiki/bukayo