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(Photo credit: The Runaway Palate)

Coconut candy is one of the things Atok Wan love to make when I was little. Sadly after the passing of Atok Atan, she stopped making this lovely treat, not so much because it was painful or anything but because no one really eats this but him. Atok Wan normally use a mix of butter and ghee for a more aromatic taste.

The closest recipe I can find online is by Annie Ling  but she uses condensed milk whereas Atok Wan uses evaporated milk. So if you don’t have evaporated milk, you may substitute with half a tin (190g) of condensed milk. The recipe by Lily Wai Sek Hong is also quite close to Atok Wan’s (they both use evaporated milk) but Atok Wan uses much less sugar.

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Atok Wan’s favourite evaporated milk: Susu Ideal (Photo credit: Bittersweet of Myself)

You can add artificial colouring if you want but we don’t as we find it quite scary to eat brightly coloured food. If you want colouring, add it when everything is cooked and mix well. Or maybe use fresh pandan juice/extract for a healthy green tint.

If I were to make the coconut candy, I wouldn’t change Atok Wan’s recipe except the amount of butter used — half cup of butter seems a bit excessive. I would half it and use ghee instead for a more aromatic flavour (1/4 cup or 2 oz of ghee). If you want, you can omit butter or ghee altogether like The Runaway Palate.

Bahan-bahan
1 1/2 kelapa (untuk dapatkan 1lb/16oz/452g kelapa parut segar, yang putih sahaja kalau nak cantik)
1 tin (13.75 oz atau 390g) susu cair *can be substituted with 1/2 tin or 190g condensed milk
1 chawan (8 0z atau 226g) gula pasir
1/2 chawan (4 oz atau 113g) mentega *I would use half the amount
Vanilla sedikit
Garam secukup rasa
2-3 helai pandan yang disimpul

Caranya (ikut The Runaway Palate)
1. Masukkan kelapa, pandan, susu cair, dan gula dan masak guna api kecil. Adunan harus sentiasa dikacau supaya tidak menjadi hangit. 
2. Setelah mendidih dan adunan menjadi pekat, masukkan mentega, garam dan vanilla essence.
3.  Coconut candy bila kesemua bahan mengering sampai jadi seperti adunan doh, lebih kurang 30 minit. Jika tidak kering, coconut candy tak akan mengeras dalam suhu bilik .
Tips: kalau nak tahu samada sudah masak atau tidak, gumpalkan menjadi bebola dan masukkan ke dalam air, jika tidak berderai maknanya sudah masak.

4. Masukkan dalam loyang 9×9 inci dan ratakan.
5. Potong bila sejuk tapi belum lagi keras supaya candy tak patah.

*Perkataan italic tidak termasuk dalam resipi. Hanya ditambah untuk melengkapkan resipi.

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