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home > recipes > candy / snacks > malaysian coconut candy
from U.S. 1 lb grated white coconut 2 1/2 cups granulated sugar 3/4 cup evaporated milk 1/4 tsp salt 4 tbsp butter 1/2 tsp rose essence Red food coloring Line a 9″ tray with aluminum foil and grease the foil. Put the coconut, sugar, salt and evaporated milk in a large microwave safe bowl and mixrowave on high, for 15 minutes, stirring after every 5 minutes. Cook until mixture thickens. Cooking time is only an estimate as wattage of microwave differs. Add in butter and continue to cook 1 or 2 minutes at a time and stir. When the mixture is really thick, quickly add in rose essence and coloring. The candy is ready when the mixture leaves the sides of the bowl, almost like a lump. Also, the mixture will lose some of its shine, almost going matte. To test for doneness, roll a small piece into a ball and put ball into a glass of water, if the ball does not disintegrate, it is done. Working quickly, pour out the hot mixture into the greased tin and flatten top with the back of a clean rubber spatula. Let cool ten minutes and cut into squares whilst warm with a pizza cutter. Let cool completely. Lift the aluminum foil from the tray and using a sharp knife, complete the cutting the edges, where the pizza cutter could not reach. Break off the cut squares and serve or store in an air-tight container.

Malaysian Coconut Candy


average rating = 5 stars(5.00001 comment available)
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list all recipes for CANDY-SNACKS (223)
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list all recipes by AMANDA (175)


   

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(posted June 4, 2010)

from U.S.

1 lb grated white
coconut
2 1/2 cups
granulated sugar
3/4 cup
evaporated
milk
1/4 tsp
salt
4 tbsp
butter
1/2 tsp rose essence
Red
food coloring

Line a 9″ tray with aluminum foil and grease the foil.

Put the
coconut, sugar, salt and evaporated
milk in a large microwave safe bowl and mixrowave on high, for 15 minutes, stirring after every 5 minutes. Cook until mixture thickens. Cooking time is only an estimate as wattage of microwave differs.

Add in
butter and continue to cook 1 or 2 minutes at a time and stir.

When the mixture is really
thick, quickly add in rose essence and coloring.

The
candy is ready when the mixture leaves the sides of the bowl, almost like a lump. Also, the mixture will lose some of its shine, almost going matte. To test for doneness, roll a small piece into a ball and put ball into a glass of water, if the ball does not disintegrate, it is done.

Working quickly, pour out the
hot mixture into the greased tin and flatten top with the back of a clean rubber
spatula.

Let cool ten minutes and cut into squares whilst warm with a
pizza cutter. Let cool completely. Lift the aluminum foil from the tray and using a sharp knife, complete the cutting the edges, where the pizza cutter could not reach. Break off the cut squares and serve or store in an air-tight container.



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from san francisco, ca, United States wrote:1  0

Finally found this recipe! Done it in high school and have been trying for a long time to get the recipe. Bring back memory of my high school years. Thank you for sharing.
5 starsNovember 17, 2012


 
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