Homemade Coconut
Overview
I originally thought that making glutinous rice cakes would require grated coconut, but as a result, the child ate most of the grated coconut before the glutinous rice cakes were made. Hahaha! No matter how you eat, you just eat, it doesn’t matter!
Tags
Ingredients
Steps
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Use chopsticks to pierce the coconut sprouts. Poke the hole and pour out the coconut milk.
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Use a hammer to crack open the coconut.
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Then break into small pieces.
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Insert the knife between the meat and the shell and tilt it. The coconut meat separates from the shell.
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Rinse the coconut meat. Cut off the skin from the coconut meat.
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Cut the coconut into small pieces.
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Place in a grinder and break into pieces.
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Beat into coconut paste.
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On low heat, add sugar and stir-fry quickly.
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Fry until slightly brown.
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Sieve it through a sieve and beat the coarse ones again. When it was first crushed, it was too wet to sift. After frying it, it is now easy to sift.
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After everything is sifted, stir-fry over low heat.
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Fry as much moisture as possible. Add it when the pot is a little mushy.
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Spread out in the sun for two hours. It is very dry in the sun. If you like to eat it with a grainy texture, you can store it in a plastic bag at this time.
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I wanted to use it crushed into very fine velvet, so I crushed it again.
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Okay, the desiccated coconut is ready. Put it in a plastic bag and put it away.
