Tuesday, 6 October 2015

椰丝糖 ~ Indian Coconut Candy


食谱取自 Roti n Rice


300g  嫩白椰丝
110g  砂糖
160g  练奶
2大匙 奶油
1茶匙  浓缩班兰汁

1. 7”x 5”的烤盘或长形容器涂上一层奶油 (我用铝箔纸 )

2. 以小火烧热不沾锅,加入奶油。然后加入嫩白椰丝,砂糖,练奶和浓缩班兰汁。

3. 以中小火翻炒均匀至椰丝稍微干和离锅,全程大概25 ~ 35分钟。

4. 将炒好的椰丝倒入(1)里,铺平后压实。放置一旁待冷。

5. 30分钟后,切成16块状。

6. 待定型后,即可存入容器内密封。

7. 放入冰箱可收长达3星期。

Recipe source : Roti n Rice

Indian Coconut Candy

Ingredients :
300g fresh grated coconut
110g  sugar
160g  condensed milk
2tbsp butter
1 tsp pandan paste

Method :
1. Grease a 7-in x 5-in (18cm x 13cm) pan or rectangular container. I used aluminium foil

2. Melt butter in a non-stick pan on low heat . Add  coconut, sugar, condensed milk, and pandan paste in a non-stick pan  .

3. Stir constantly on medium low heat until coconut clumps together, about 25 ~ 35 minutes. The candy is ready when the mixture leaves the sides of the bowl .

4. Transfer mixture to prepared container. Level the surface with a spatula. Press down firmly with wax paper or plastic wrap. Set candy aside to cool .

5. After about 30 minutes, cut into 16 pieces with a well greased knife.

6. Allow candy to cool and set overnight. Remove cubes from pan and store in an air-tight jar.

7. Keep in the refrigerator for up to 3 weeks .

This post is linked to the event Little Thumbs Up (October 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY , and hosted by Jess from Bakericious.