When I first saw the finished product. I thought it looked a lot like bucayo. But bucayo is a delicacy from Central/Northern Luzon (Pangasinan). It is made by cooking buko (coconut) strips with sugar.
Himugo, on the other hand (as Lola N says), is a sweet delicacy from Panay Island, Visayas, specifically Antique. It is not cooked, but is made by pounding and mixing fresh (young) coconut strips, pinipig and muscovado sugar (and coconut water, if necessary). The ingredients are pounded together until it becomes a sticky mess. It is then shaped and placed on banana leaves.
In our case, the finished product was just placed in an ordinary bowl. And we simply scoop it up with a spoon to eat!
What is the recipe you may ask? (And yes, I did ask Lola N!)
Her reply - ay basta, haluin at dikdikin lang. tikman tapos kung anong kulang, idagdag! (roughly translated - just mix and pound. taste, then add whatever seems lacking!)
Hmmm...
Hmmmmmm...
This is definitely not an easy recipe!
My reply?
Ay basta! Masarap! (Oh well, it's delicious!)
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