Coconut jam is one of the indispensable traditional snacks on Tet holiday, simple and easy to make at home.
Material
1 coconut, 240g rock sugar, 4 tablespoons white sugar, 400ml water, salt
Natural color: Red (1 teaspoon red yeast rice flour), green (5g pandan leaves + 50ml water or 1 teaspoon green tea powder), yellow (1 teaspoon pumpkin powder)
Doing
Use a knife to peel the outer layer of coconut, cut into thin slices, put in a bowl of water soaked with a little salt. Take out the coconut and wash it again.
Divide the coconut into 4 parts, each bowl mix with 50g rock sugar, 1 teaspoon granulated sugar, 50ml water and a little salt. Add natural color to each bowl.
Put each part of coconut in a pot and boil on low heat until the sugar dissolves, about 20 minutes, constantly stirring, when the water is almost evaporated, turn off the stove.
Continue stirring quickly so that the sugar dries and sticks to the coconut. Seeing that the sugar sticks to “sand” on the coconut, the syrup in the pot turns into powdered sugar.
Store in an airtight container, eat within 2 weeks.