Delicious Homemade Coconut Jam Recipe for Tet Holiday

Coconut jam is one of the familiar traditional jams that cannot be missed during the Tet holiday. In the first few days of the new year, almost every family prepares coconut jam, peanut candy, dried mango jam, ... in various colors to invite guests to come and enjoy. In fact, you can completely make delicious coconut jam at home with simple ingredients and different methods.

By
Administrator
-
0
124

Ingredients

– Coconut flesh: 1 kg

– White sugar

– 50ml unsweetened coconut milk and pandan leaves

Note: If you want to make shredded coconut candy or coconut candy balls, choose mature coconuts that are not too young or too old, with the right level of firmness and chewiness, which are suitable for shredding or ball-shaped candies.

Tools

– Regular bowl, knife, spoon, cutting board…

– Basket, shredder…

– Wide pan

Traditional coconut candy ingredients

How to make traditional coconut candy

Step 1: Shred the coconut flesh

Peel off the brown outer husk of the coconut. Shred the coconut flesh into thin strands without breaking them.

Shred coconut flesh

Step 2: Clean the coconut flesh

After shredding, put the coconut flesh into a bowl of water and squeeze to remove excess oil. Repeat this process 2 to 3 times. Bring a pot of water to a boil, add a teaspoon of salt, blanch the shredded coconut for 1 minute, then scoop it out, rinse it thoroughly, and drain.

Clean the coconut flesh

Step 3: Marinate the coconut flesh with sugar

Put all the coconut flesh into a deep bowl. Mix it well with a ratio of 1kg of coconut to 500g of sugar. Gently fold to avoid breaking the strands of coconut. Marinate for 4 – 6 hours. Stir it every 30 minutes until the sugar is dissolved.

Step 4: Cook the coconut flesh

Heat a wide pan. Add the coconut flesh and cook over low heat. Constantly and evenly stir to prevent the flesh from crushing, ensure even absorption of sugar, and prevent burning.

When the liquid thickens, add 50ml of unsweetened coconut milk and a bit of vanilla to add flavor. Keep the heat low to prevent browning. Continue cooking for 30 – 45 minutes until the flesh dries out and has a white layer around the strands. Turn off the heat and continue stirring for a while to cool the flesh before removing it from the pan.

Cook the coconut flesh

Spread out the cooked coconut flesh and let it cool completely in a cool, well-ventilated place, preferably near sunlight, to maintain the moisture and keep the flesh firm and white.

How to make colorful coconut candy

A plate of colorful coconut candies will make the traditional Tet candy tray more lively and beautiful. The process is simple and not as difficult as many people may think.

Colorful coconut candies

Ingredients

– 1kg coconut flesh, 1kg white sugar

– 1 bundle of pandan leaves or matcha powder (green color)

– 3 fresh beetroot (red color)

– 2 carrots or 3 oranges (orange color)

– 1 purple cabbage or 200g purple leaves (purple color)

– 150g fresh turmeric (yellow color)

Instructions for making colorful coconut candy

Step 1: Prepare the coconut

Shred the coconut flesh and rinse it multiple times to remove excess oil. Boil it in boiling water, then rinse and let it dry.

Prepare the coconut

Step 2: Create the candy colors

– To create the green color: Wash the pandan leaves and cut them into small pieces. Use a cloth or strainer to extract the juice, removing any residue. If using matcha powder, dissolve it in 10ml of water.

– To create the pink color: Peel the beetroot, grind it into a paste, and squeeze out the juice.

– To create the orange color: Cut the oranges in half and extract the juice. If using carrots, peel and rinse them, then grind into a paste and extract the juice.

– To create the purple color: Boil the purple cabbage in 1 liter of water. When it boils, strain out any impurities and collect the purple water. If using purple leaves, grind them into a paste and extract the juice.

– To create the yellow color: Peel the fresh turmeric, grind it into a paste, and extract the juice.

Create the candy colors

Step 3: Let the ingredients soak in the colors

Mix the coconut flesh with sugar and divide it into 5 equal parts. Add the colored juices to each part and mix well. Let the ingredients soak in the sugar and colors for about 4 – 6 hours or overnight.

Let the ingredients soak in the colors

Step 4: Cook the coconut flesh

Use a wide pan to cook each colored coconut flesh separately. Cook over low heat until the flesh forms a layer of colored powder, dries out, and turns into candies. Turn off the heat. Continue stirring until the flesh cools down. Finally, you will have a plate of colorful coconut candies.

Cook the colorful coconut candies

Note: Cook each color separately to prevent colors from blending together.

Above are simple ways to make coconut candies at home for the upcoming Tet holiday.

Wish you success!

You may also like

Study Reveals Connection Between Social Media Use and Mental Health Issues

Are you planning to prepare homemade coconut jam for the upcoming Lunar New Year celebration? Ensure your jam turns out thick and stays fresh longer by avoiding these 4 common mistakes!

Tips for making delicious homemade coconut jam for Tet holiday

Coconut candy is one of the traditional candies that are essential during the Tet holiday season in Vietnam. During the first few days of the new year, almost every family prepares coconut candy, peanut candy, and chewy mango candy, with a variety of colors, to invite guests to come and enjoy. In fact, you can easily make delicious coconut candy at home with simple ingredients and various methods.

Frequently asked questions

Coconut jam, also known as ‘Kaya’, is a sweet spread commonly enjoyed in Southeast Asian countries. The key ingredients are coconut milk, eggs, and sugar, creating a rich, creamy, and indulgent treat.

To make traditional coconut jam at home, you’ll need coconut milk, eggs, sugar, pandan leaves, and a pinch of salt. First, combine the coconut milk, sugar, and pandan leaves in a saucepan and heat gently until the sugar dissolves. In a separate bowl, beat the eggs, then slowly add the warm coconut milk mixture, stirring continuously. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens. Add a pinch of salt to taste and your jam is ready!

For the best results, use fresh coconut milk, which you can make by grating the flesh of a mature coconut and squeezing it through a cheesecloth. However, if fresh coconut is unavailable, you can opt for canned coconut milk, ensuring it is full-fat and unsweetened.

Homemade coconut jam can last for about a week when stored in an airtight container in the refrigerator. You can also freeze it for up to 3 months. However, it’s best enjoyed fresh, as the flavor and texture are at their peak within the first few days.

Yes, you can adjust the sweetness to your taste by adding more or less sugar. For a more intense coconut flavor, use a higher ratio of coconut milk to eggs. You can also experiment with adding other flavors like vanilla extract or a pinch of cardamom.

Pandan leaves are traditionally used in Southeast Asian cooking and are known for their unique fragrance. They add a subtle, sweet aroma to the coconut jam. If you can’t find fresh pandan leaves, you can use pandan extract or essence, or simply omit them, although the flavor won’t be as authentic.

RELATED ARTICLESMORE FROM AUTHOR