Ingredient:
- Coconut rice: 200gr
- Sugar: 100g
- Pandan leaves: 100gr
Step 1: Preliminary coconut processing
- Wash the copra, remove the remaining brown shells on the copra. Cut yarn to eat.
- Rinse several times until the water is clear, then take out the coconut rice to drain.
- Blanch the coconut rice in boiling water for about 3 minutes, then remove and drain.
Step 2: Grind pandan leaves
- Pineapple leaves are washed, cut into small pieces and ground with filtered water.
- After pureeing, pass the mixture through a sieve to filter out the pineapple juice.
Step 3: Marinate the coconut
Put the coconut in a bowl and marinate it with 100g of sugar and pineapple juice for 3 hours to completely dissolve the sugar.
Step 4: Coconut slugs
- Turn on high heat to heat the pan, add the coconut and slug it evenly
- Cook until the sugar melts, then turn the heat to medium and stir well
- Lower the heat to low and stir until the sugar is white
Step 5: Put the above mixture into the fryer, adjust to 80 degrees C for 10 minutes and then take it out and let it cool.
