vietnamese food
Copra: 1kg
White sugar: 500g (5lbs)
Condensed milk and a vanilla box
The recipe for coconut jam is 1 kg of copra, corresponding to 5 liters of white sugar. Milk and vanilla, depending on your taste. 2 This material helps to increase the aroma and the taste of coconut.
Tips for choosing coconut:
Make the jam more delicious. You should choose the type of copra not too old or too young. Copper sticks should remain the whole picture of the fruit is not broken. If you buy the cure available, the better or the supermarket to buy fast. You will save the coconut scraping step (step 1).
Steps to make coconut jam
Step 1 - Scraping coconut
If you buy yourself coconut and cure, then scrape the copra into thin slices and long. Scrape the circle around with medium length and thickness (see photo).
Doing well this step will help your finished product look better. Make sure you wash several times to clean and reduce the oil in coconut.
Attention:
Should be washed in warm water above 50 degrees will clean the oil faster. After washing, soak in boiling water for 14 hours. It may take less than 1 to 2 hours. Soak it again and wash again 2.3 times for all the oil and then drain out to drain. Still let the coconut wet a little water to the next step also sugar.
Step 2 - Coconut and sugar
Put all the copra in a large bowl and mix the amount of white sugar as directed in the ingredients. Mix well. Remember to light coconut to not break it.
Then cover for overnight to permeate into the pulp. In step 1, if you scrape coconut as thin as this step is easier to penetrate. The next morning you saw the coconut turned white in like picture.
Step 3 - Coconut milk
This coconut is quite important and you need to be a bit handsome if you want to make coconut jam your success.
First you use a thick pan (thick pan will help the temperature is too high and the coconut as well as the road does not burn). Turn on the heat for the old hot pan and then turn the fire and coconut into the island. At this point you need to focus and ensure the island techniques as follows:
- Make sure that the coconut is soaked, the sugar is not clotted and does not burn
- Isle of light hand to coconut not broken
- Small fire just right
Take a slice of you add milk or vanilla and continue to scratch to teach the fragrance. Continue for about 30 to 45 minutes and then you notice the coconut dry and the milk is dry.
At this point you will also see a lot of white sugar around the coconut fiber. Turn off the stove, but continue to stir a little more to cool down and then to a large disc or any other suitable items.
The thin and hot coconut should be cool in the clean place (because the coconut is so easy to stick dust), cool near the sun for the coconut to hunt and white. Dry until the jam is dry coconut you have finished coconut jam.