Malaysian coconut candy
Ingredients
6
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Preparation
Preparation25 min
Cook time20 min
- Line a 9 tray with aluminium 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 aluminium 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.
