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Dec 14 2006

How to Make Coco Brittle and Bukayo (Food Business)

Posted by Leo in Food Processing, tags: 5,823 Views

1. How to Make Coco Brittle

Ingredients:

  • 2 cups toasted coconut
  • 1 cup sugar
  • 1/2 tsp salt

Packaging Material: Wide mouth jars rolling pin and PP/PE bags

Utensils:

  • measuring cups and spoons
  • saucepan
  • wooden spoon
  • oven
  • kneading board

Procedure:

  1. Caramelize sugar and salt in a saucepan. Stir once in a while to prevent burning.
  2. When melted and syrup-like, add toasted coconut and mix well until mixture does not stick to the sides of the pan.
  3. Pour on well-greased board and roll with a well-greased rolling pin until very thin.
  4. Cut to desired pieces and store in clean wide mouth jars.

2. How to Make Bukayo (Caramelized Coconut)

Ingredients:

  • 1 kg grated coconut
  • 1 kg pulot-ipot (molasses)
  • ½ kg corn syrup
  • ½ g potassium metabisulfite

Utensils:

  • kitchen scale
  • carajay
  • wooden spoon or ladle
  • cheesecloth
  • wooden mold
  • stainless steel knife

Packaging Material: Cellophane and PE bags (0.003 in. thickness) or tin containers

Procedure:

  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.

source: mis.dost.gov.ph, photo from cgi.ebay.com, flickr.com

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