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Mt Da (Candied Coconut Ribbons)
RECIPE:Mt Da
*
Ingredients1 1/2 pounds Shredded Coconut (2 whole coconuts,
choose the coconuts with lighter brown shells as they
are not fully matured)
2 cups Sugar
1 bag Vanilla Sugar
1 tablespoon Salt, for soaing the coconut ribbons
1 teaspoon !eet, for red color, optional
(clichere for natural beet coloring recipe)
1/2 teaspoon "urmeric #owder, for yellow color, optional
1/$ teaspoon #andan %&tract, for green color, optional
*Preparing Coconut
#osition a rac in the middle of the o'en and preheat to
degrees
+sing an oyster nife or a screw dri'er pierce holes in 2 of the
three eyes and pour out the uice
-ou can use the coconut uice to maeTht Trng Kho Tuor ust drin it
if it.s sweet +se a meat
tenderier or a hammer to crac the coconut open
#ut the coconut on baing sheet and bae 10 minutes "he heat will
loosen the meat from the shell
emo'e coconut from o'en olding it with a dish towel, use a small
nife or an oyster nife to pry out the
meat "ry to eep the pieces as large as possible
+sing a 'egetable peeler, sha'e off the brown sin from the white
coconut meat inse the meat to remo'e
any e&cess bits of brown sin use a slicer or a sharp nife,
slice or cut the meat into thin ribbons of at least
2 inches long 3eep coconut ribbons in salt and water bowl
!ring a half full pot of water to a boil 4dd coconut ribbons and
parboil for 1 minute to remo'e some of the
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oil 5rain in a colander and rinse under cold running water
*
Mixing Coconut Ribbons
6n a large bowl, combine coconut ribbons and the remaining
ingredients and mi& well 7et it sit until sugar
dissol'ed 6f you want to mae coconut ribbons in different
colors, di'ide the mi&ed coconut in a four
separate bowls and mi& the colors to your liing
*
Simmering Coconut Ribbons
6n a large pan, add ribbons and bring heat to high 8hen the
sugar starts bubbling, reduce heat to low and
simmer for about $ minutes 9ae sure to stir constantly to
e&pose the ribbons e'enly to the syrup "hey
will gradually become sil'ery and soften
"he ribbons will soon turn white, become dry looing and stiffen
3eep stirring "he sugar will first cling
to the ribbons and then flae off in white, sandy bits 8hen the
ribbons are co'ered by a dry, sandy sugar
film, they are done
#our the ribbons onto a baing sheet and spread them into a
single layer to cool completely "ransfer the
cooled ribbons to an airtight container and discard the powdery
sugar*
%noy candied coconut ribbonswith a cup of hot tea:
