How to Make Beautiful Chrysanthemum-Shaped Coconut Jam for Tet by Wife

How to make Chrysanthemum-shaped Coconut Jam

• 1

  Prepare the ingredients

  Wash the beetroot and carrot thoroughly, then put them into a juicer to extract the juice.

  Break the coconut and separate the water. You can buy coconuts that have already had their water sold at street vendors or coconut stalls.

  Cut the coconut in half, carefully separate the coconut meat from the shell. Peel off the part of the shell attached to the coconut meat. Wash thoroughly and let it drain.

  Cut the coconut into rectangular pieces measuring 10×3 (cm).

  Using a thin knife, slice the 10cm edges of the coconut into thin slices. Note to leave the stem part of the coconut about 1.5 cm.

  Wash the coconut multiple times with running water until the water runs clear (washing the coconut with warm water will be faster). Then let it drain.

  Divide the coconut into 5 equal parts.

  
• 2

  Dyeing the coconut

  Pour the coconut and beet juice into a bowl, mix well so that the beet juice evenly coats the coconut pieces.

  Do the same with the carrot juice, turmeric powder, and matcha powder. Note that turmeric powder and matcha powder should not be mixed with water, just sprinkle the powder over the coconut and toss well.

  The jam will have a lighter color than the original color after making, so if you want a deeper color, increase the ratio of coconut to color as desired.
  After 30 minutes, add rock sugar and condensed milk to the bowls of colored coconut and also to the traditional white coconut. Mix well.

  Soak the coconut overnight or for at least 4 hours.

  

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  See more:

  • 2 ways to make beautiful green tea coconut jam and butterfly pea coconut jam that last longer
  • How to make delicious, dry and beautiful young gac coconut jam for Tet
  • How to make simple and delicious watermelon jam for Tet

  Wishing you success with the recipe for making chrysanthemum-shaped coconut jam above!