Ingredients: -coconut
-sugar
-food coloring/flavorings (optional)
What to Do:
Crack coconut in half and toast in the oven at 450’f for about 15-20 mins, until the flesh starts to peel away from the hard shell. Remove the coconut flesh. Using a vegetable peeler or a knife ‘peel’ away any brown skin from the flesh. Use a vegetable peeler to ‘slice’ the coconut in to thin long strips (turn the coconut as you shave the flesh with a veggie peeler). Weigh the coconut to determine the amount of sugar, the amount of sugar should be ½ weight of coconut. Mix together coconut and sugar, add colors and flavors if desired. Follow instructions for ‘dry version’ to complete the recipe.
Note:
Coconuts are sold in 3 different “ages”. Young coconut = very little and soft flesh, sweet juice, usually used for drinking. “Old” = the hard dark brown ones, thick and firm flesh, usually. “Middle age” = looks like “old” coconuts except the color is much lighter (with to very light brown). For best results use “middle age” coconuts.
This is one of my hubby favorite CNY snacks. I can't believe it's actually pretty easy to do it at home.
ReplyDeleteI think the hard part in the U.S. is finding a middle age coconut!
All your candies look delicious by the way!
ching,
ReplyDeleteyou can probably find middle age coconuts at any vietnamese grocery store at this time of the year. Ask them for "Dừa rám". :)
Oh I love these! I remember the first time I ate it as a child. My uncle brought back a bag and I consumed the lot in a day. I am definitely going to try this - thanks for posting this!
ReplyDeleteHi,
ReplyDeleteThanks for sharing this. I tried making this with palm sugar,and it turned out well.
http://wendyinkk.blogspot.com/2008/05/candied-coconut-gula-melaka.html
wendyywy