-
Preparation
5 hours
-
Processing
1 hour
-
Difficulty
Easy
Coconut jelly pieces with eye-catching colors, along with “homemade” ingredients ensure quality. Today, TasteVN will join the sisters in the kitchen to make fragrant chewy coconut jelly, easy to make for entertaining guests as well as gifts for loved ones during the Tet holiday.
Ingredients for Chewy Coconut Jelly For 4 people
Young coconut flesh 1.5 kg Sugar 765 gr Green tea powder 1 tablespoon Condensed milk 2 tablespoons Salt 1 tablespoon Lemon 1/2 fruit Passion fruit juice 50 ml
How to choose good coconuts for making jelly
- You should choose young coconuts with a slightly thicker flesh layer so that you can separate the coconut flesh into large pieces and shape them with molds.
- Avoid choosing coconuts that are too old as they will be hard and not chewy, or too young as they will not make good jelly.
How to make chewy coconut jam
-
Cut and soak coconut meat
Cut the coconut in half, use a knife to scrape out the coconut meat. Slice the coconut meat into long pieces about 4 – 5cm wide, then take each piece of coconut and cut it diagonally into small triangle pieces.
To make the white coconut jam tasty, put 2 liters of cold water in a basin, squeeze the juice from 1/2 lemon into the basin, and then add 1 tablespoon of salt, stir well until the salt dissolves. After that, soak the cut coconut in the mixture for about 30 minutes.
-
Blanch the coconut meat
Put 1 liter of water into a pot, place the pot on the stove, turn on medium heat and boil. When the water boils, take the coconut meat soaked in the salt and lemon water out, blanch it in boiling water for about 5 minutes.
Then rinse the coconut in cold water about 2 – 3 times until the water is clear, then remove the coconut meat and let it drain.
Tip: Blanching the coconut in boiling water helps to reduce the oil content in the coconut.
-
Marinate the coconut meat
Pour the coconut into a bowl, mix well with 750g of sugar and let it soak for about 1 hour to absorb the sugar.
-
Create the candy color
Divide the coconut into 3 equal parts and put them into 3 bowls.
In bowl 1, leave it as is to make white coconut candy.
Dissolve 50ml of passion fruit juice with 15g of sugar, then add it to bowl 2 and mix well to create yellow coconut candy.
In bowl 3, use 1 tablespoon of matcha powder and mix well to create green coconut candy.
Let the 3 bowls soak for about 3 hours for the coconut to absorb the color.
-
Making Coconut Jam
Place a non-stick pan on the stove, add the bowl of white coconut and cook over high heat, stirring quickly until the syrup boils, then reduce to medium heat and continue stirring until the syrup is almost gone.
Next, add 2 tablespoons of condensed milk and cook on low heat for about 15 minutes until the jam is completely dry, then place the jam on a clean tray and let it cool.
Do the same with the two bowls of yellow and green coconut.
-
Final Product
After the coconut jam is cooked, mix the three colors of jam together to make it look really beautiful, right?
The coconut jam is fragrant, sweet, chewy, rich with a mild sweetness, which will definitely make you love it, and you can enjoy it all day during the Tet holiday!
How to preserve jam during Tet
- Preserve coconut jam by placing it in a jar and adding a layer of sugar inside the jar. This layer of sugar will help absorb moisture, allowing the jam to be preserved for a longer time. Using this method will help your jam last longer, potentially up to 2 or 3 months.
- Each time you use it, you should only take out a sufficient amount onto a plate, then tightly seal the bag again and continue to preserve it to prevent air from entering and causing the jam to spoil quickly.
See more:
TasteVN introduces to you how to make coconut candy that is chewy and fragrant, easy to make for the Tet holiday. What are you waiting for? Let’s try cooking it right away.
*Refer to the images and recipe from the YouTube channel Cooky TV
