[By Farahain Mutalib]
Greetings to all you food lovers out there! Kitchen Retreat is back after a long break. And this time around, since Hari Malaysia is just around the corner, I’ve decided to make something that goes well with the theme itself.
As a Malaysian, I’m very proud to say that my country is well-known for its food culture. We have the best of Malay, Indian and Chinese cuisines, and to top it off, we are open to all these dishes. My father is Indian, but he, along with the rest of my family, enjoys a nice bowl of curry noodles at a Chinese stall. Even at Taylor’s University you can find all races, with international students in tow more often than not, digging into their nasi lemak or roti canai in the mornings. This unity is something worth celebrating every year.
This week, ETC. Magazine’s ‘Kitchen Retreat’ reveals a rather simple and sweet recipe to all you readers out there. It’s my favourite Indian dessert – coconut candy. It’s very simple, requires no baking and can be prepared in no time. Enjoy!
You will need:
freshly grated coconut
cups of sugar (you can use cup if you don’t want it to be too sweet)
tsb ghee (this is optional. However, a touch of ghee adds the extra ‘oomph’ to the candy)
small can of sweetened condensed milk
A few drops of food colouring (usually green, pink or yellow)
- Mix everything except the food colouring and stir in a pan/wok over a low fire. Then add in desired colouring and continue to stir. Constant stirring is important to keep the dish from burning.
- Stir until the liquid in the mix has thickened into a dough-like consistency. Once ready, remove from the pan.
- Dish it into a flat plate or small 8X8 inch tray, and flatten it out with the back ofyour spoon. Leave it to cool. You will need to cut the candy into small cubes while it’s still warm and before it hardens.
The cubes can be stored in the fridge to help them solidify further, and can be stocked in jars as well. Since there are no preservatives added, the candy is best consumed within a week. Enjoy!