Malaysian Coconut Candy - 马来椰丝糖

Of all the hundreds of local traditional candy recipes, this coconut candy will be the most satisfying for every sweet tooth in your household. This homemade candy recipe has never been easier. Back when I was a little girl, my mother used to make this coconut candy for us. She would stacked the cubes of candies in alternating neon pink and green mosaics, then placed it on the table for us to enjoy whilst it is still fresh from the tin. We really love the taste of this "blockbuster" sweet treat! 

This coconut candy is made from fresh grated coconut, evaporated milk and granulated sugar. The end result has a fudge-like quality. It is considered as party food, and is usually tinted in lurid red or green. Just a couple of pieces of this candy with your cuppa will definitely please your craving of sweets, that is if you can stop yourself from reaching for another to another. I will urge you to give this recipe a try, the little kids will plainly love it and trust me it will disappear just as fast as you put them out on the table... take the pleasure in!

... Have fun watching them varnish!


~ Malaysian Coconut Candy ~

Ingredients:
454 g grated coconut
400 g sugar
3/4 cup evaporated milk
1/4 tsp salt
60 g butter
1/2 tsp rose essence
Pandan leaves (optional)
Red or Green food coloring

Methods:
1. Grease a 9″ tray with butter.
2. Dry roast the coconut in a non-stick wok over medium heat until most of the moisture evaporates and the coconut is slightly dry.
3. Pour in 3 cups of sugar and evaporated milk, and stir well until the mixture thickens and slightly comes off the edges of the wok. It will take up to 1/2 hour of continuos stirring.
4. Add butter and continue to stir.
5. When the mixture is really thick, quickly add in rose essence and coloring.
6. Continue to cook over medium heat, stirring all the time. The candy is ready when the mixture leaves the sides of the wok, almost like a lump. Also, the mixture will lose some of its shine, almost going matte.
7. Working quickly, pour out the mixture into the greased tin and flatten top with the back of a clean spoon.
8. Let cool 10 minutes and cut into squares whilst warm. 
9. Let cool completely before breaking off into tiny brightly-colored squares and serving. 
10. Store in an air-tight container.






   
    Thursday, 9th October 2014

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