You may already heard of or even tried the delicious Bukayo (click to see recipe), but did you know that it has an equally delicious counterpart? It is called Bocarillo. It is a local delicacy of our fellow Pinoys from Southern Leyte.
Both are sweet treats made from matured coconut strips, commonly eaten for dessert. Some noticeable differences between the two is that the Bocarillo is lighter in color and it is crumbly rather than chewy.
Due to its local popularity, several pasalubong or specialty stores are already selling packaged Bocarillos for you to bring back home or that you may have a taste of Leyte for a longer period of time. But, if you are craving for one today, it is not like you could just walk down the street and buy one.
But no worries, you could actually make these goodies right at home. Although it is a local specialty, it is actually easy to do and no special equipment is needed.
To make these, our main ingredient, will be of course, shredded mature coconut or niyog. Plus we added an extra secret ingredient to make your Bocarillo even more interesting in flavor. Ready? Just dive in to this recipe and make one today:
INGREDIENTS:
- 2 cups shredded mature coconut
- ½ cup evaporated milk
- 2 eggs, slightly beaten
- 1 & ½ cups sugar
- 1 tbsp calamansi juice
HOW TO COOK:
- In a sauce pan, combine shredded coconut and sugar, then mix well.
- Cook mixture over moderate heat, stirring constantly to avoid burning.
- Add the evaporated milk little by little, while mixing thoroughly.
- Add the slightly beaten eggs, continue mixing over moderate heat.
- Flavor with calamansi juice.
- Remove from heat.
- Scoop teaspoonfuls of the cooked Bocarillo and transfer them on a wilted banana leaf or wax paper.
- This recipe yields about 50 pieces. Cool for a while before serving. Enjoy!
IMAGE: pinoyfoodboy.com
