Coconut Confectionery
Coconut Confectionery Ingredients
- 2 young coconuts (about 600 gr)
- 300 g sugar (half of the weight of coconut)
- 300 ml of water (equivalent to the weight of granulated sugar)
- 1 tsp salt
- 3 pandan leaves
How to Make Coconut Confectionery
- Split the coconut, wash it and then slice it lengthwise using a peeler (fruit and vegetable peeler) until the coconut runs out, then dry in the sun for about 4-5 hours or it can be cooked immediately.
- After the coconut is ready to be processed, divide the coconut into several parts according to the desired color (I divided by 3).
- Cook 1/3 part sugar (100 g) with 1/3 part water (100 ml), 1/3 tsp salt and 1 pandan leaf until it boils and sugar dissolves. Add the coloring and 1/3 of the coconut, cook over low heat until the sugar water runs out and it dries up a little. Turn off the heat, stirring constantly until the icing is completely dry and crystallized. Remove from the pan. Let it cool. Do the same for all the remaining ingredients. Once cool, store in a clean and tightly closed container.
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