(Pictures taken from my camera phone - which explains the quality)The recipe as follows:
Ingredients:
1 whole coconut (grated)
3/4 can of 400 gm evaporated milk
1/4 cup condensed milk
1/4 cup (or less) sugar (I've reduced the sugar quantity - this is the less-sweet-version)
1 tbsp butter/ghee
1 tbsp vanilla essence
A few drops of red/green coloring ( I used green because that's Sharon's favorite color :))
Steps:
3. Add the vanilla essence and the coloring.
4. Continue stirring until the mixture thickens.
5. Then add the grated coconut.
6. At this point, continue stirring as to prevent the mixture from burning.
7. Keep stirring until the mixture thickens and forms a soft ball (if you want the candy to be more solid, you can continue stirring until all the moisture evaporates - as for me, I prefer the moist).
8. Press into a greased tray. Level the surface using a plastic sheet or banana leave. Leave to set and cool.
9. Store in an airtight container and refrigerate.
10. Indulge!
Ingredients:
1 whole coconut (grated)
3/4 can of 400 gm evaporated milk
1/4 cup condensed milk
1/4 cup (or less) sugar (I've reduced the sugar quantity - this is the less-sweet-version)
1 tbsp butter/ghee
1 tbsp vanilla essence
A few drops of red/green coloring ( I used green because that's Sharon's favorite color :))
Steps:
1. Pour in the evaporated milk in a non-stick pan. Add in the condensed milk and sugar and stir continuously over low heat until sugar dissolves. Stir until the mixture bubbles.
2. Add 1 tbsp butter/ghee to the mixture and keep stirring.3. Add the vanilla essence and the coloring.
4. Continue stirring until the mixture thickens.
5. Then add the grated coconut.
6. At this point, continue stirring as to prevent the mixture from burning.
7. Keep stirring until the mixture thickens and forms a soft ball (if you want the candy to be more solid, you can continue stirring until all the moisture evaporates - as for me, I prefer the moist).
8. Press into a greased tray. Level the surface using a plastic sheet or banana leave. Leave to set and cool.
9. Store in an airtight container and refrigerate.
10. Indulge!
2 comments:
My mom had a somewhat similar recipe to urs too, even down to the same colour. LOL. But she would vary it sometimes lah...so we'd get pink candy bits too.
I was wondering (since here dont have freshly grated coconut) - do u think dessicated coconut would do? They sell them here (dried form) in commercial packs.... do u think it can do the trick?
Haha, pink is my favorite color - esp on candies ;) Yes, you can use dessicated coconuts - the difference is that it won't be very moist. My mom's recipe calls for roasting the grated coconut or drying it under the sun so you won't have so much moist on the candy - so I guess dessicated coconut would do the trick of having a more solid-form of candy - you don't have to stir the mixture for very long to remove the excess moist if you use the dessicated ones.
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