Coconut and Palm Sugar Sweet Recipe

Use as a filling or topping for sweet coconut rice or simply serve with the rice

                                        Coconut and Palm Sugar Sweet Recipe
                                                         (Na Kachik)


250 g (8 oz) freshly grated coconut or 1 cup desiccated coconut
1/2 cup crushed palm sugar or substitute 3 tablespoons water
Pinch of salt.
Cooking Procedure:

If using desiccated coconut, sprinkle over it quarter cup hot milk and mix lightly. Fresh grated coconut will not need this.

Put sugar and water into a small saucepan. If black sugar is used, add 2 tablespoons maple syrup, which makes the flavor resemble palm sugar. Stir over gentle heat until it forms a syrup. Add coconut and salt and stir until mixture thickens. If the Na Kachik is to be used as a filling it must be stiff enough to hold its shape in a spoon.

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