Fresh
sea coconut normally came in clean whole one with skin. Before cooking, we need
to peel off the skin. The young fruits texture is very soft compare to the ripe
one.
This is the sea coconut after
cleaning and peeled. Looks like a transparent jelly.
I'll
normally used sugar cane rock and
red dates for this kind of recipe, which will brings out the aromatic flavour of this sweet soup.
So,
slice the sea coconut to a smaller bite size and add all the needed ingredients
into the slow cooker. Starts
boiling it over low heat by using the slow cooker at
night. And serve in the next day.
And these are called as 'kolang-kaling' or 'buah atap'. Normally, we can only get them in packaging as below.
These
kind of fruits can only be sold after some processing stages because the fresh
fruits are not suitable for direct intake.
This
is the 'atap' fruits and it's about the size of a 'longan'.Ingredients :
*
10pcs fresh sea coconut
3L boiling water
handful red dates
200gm sugar cane rock
1 cup 'atap' fruits
*
Method :
*
- slice the after peeled sea coconut.
- combine all ingredients into the slow cooker
pot, except 'atap' fruits.
- leave to boil over low heat over night.
- then off the heat, add in the 'atap' fruits and serve.
*
*for those who are not using slow cooker, boil
the ingredients for at least 1/2 hour over high heat and 1-1/2 hours over low heat. Add in more
water if needed.
No comments:
Post a Comment