Bukayo

Prepare the coconut by draining and reserving the buco juice, then grate or shred the fresh coconut meat finely using a grater or food processor until you have uniform, moist strands.

Combine the brown sugar and buco juice in a large, heavy-bottomed pan or wok over medium heat, stirring occasionally until the sugar dissolves completely into a light syrup.

Add the shredded coconut meat to the sugar mixture, stirring constantly to blend well and ensure even distribution of the coconut throughout the syrup.

Continue stirring over medium heat as the mixture cooks and thickens, breaking up any large clumps and scraping the sides and bottom of the pan to prevent sticking.

Sprinkle the all-purpose flour or cornstarch over the mixture while stirring continuously to help absorb excess moisture and achieve a thick, cohesive paste that holds together.

Cook for another 2 minutes while stirring until the bukayo becomes glossy and pulls away from the sides of the pan, indicating it is fully cooked and ready to set.

Transfer the hot bukayo onto a parchment-lined baking sheet or oiled surface, spreading it into a uniform layer approximately 1/2 to 3/4 inch thick.

Allow the bukayo to cool completely at room temperature for at least 30 minutes until it firms up and becomes easy to handle.

Cut the cooled bukayo into 1-inch squares or bite-sized pieces using a sharp knife or kitchen scissors, wiping the blade between cuts to prevent sticking.

Store the finished bukayo in an airtight container lined with parchment paper, separating layers with additional parchment to prevent the candies from sticking together.