Inday-Inday With Bukayo Recipe

Inday-Inday With Bukayo Recipe


INGREDIENTS:


Inday-Inday:

  • 1 cup glutinous rice
  • 1/2 cup water

Bukayo:

  • 1 can (14 oz) coconut milk
  • 3/4 cup packed brown sugar
  • 1 1/2 cups shredded young coconut

INSTRUCTIONS:

  1. Heat pan over low-medium heat and bring your coconut milk to boil.
  2. Add brown sugar. Mix and cook uncovered until it thickens and oil starts to form, about 15-20 minutes. Make sure to stir frequently to avoid it from burning.
  3. Add your shredded young coconut and simmer on low heat for about 10-15 minutes or until you reach your desired consistency. I prefer mine kinda runny because I love the coconut sauce on my Inday-Inday so I turned off my heat after about 10 minutes.
  4. Once your bukayo is done, set it aside and prepare your glutinous rice.
  5. In a medium bowl, combine glutinous rice flour with water and mix until a dough is formed.
  6. Scoop about 1-2 tablespoons of dough then mold it into a little balls.
  7. Flatten the ball-shaped dough using the palm of your hands to make round patties.
  8. Drop flattened dough into the boiling water and cook until it starts to float.
  9. When the flattened dough starts to float, turn it over and let cook for another minute. Remove them from the pot and set it aside allowing water to drip.
  10. Arrange on a serving plate and top with bukayo.
  11. Enjoy your Inday-Inday with Bukayo

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