I have not eaten this childhood sweet for donkey years… I cannot remember when is the last time i have eaten but when I took the first sweets, the taste and texture are so familiar and this recipe yields almost 95% similar to what I have eaten when I was a kid..
Given 2 to my reader, she said it taste like coconut dodol. Yes, it is a soft candy and in fact after she said, I feel that its texture and aroma does resemble coconut dodol. However, dodol is made from glutinous flour yet there is no flour used for this sweet.
I have made candy before and I know it is easy. While most candy will require you to use a candy thermometer, today I will share a recipe that you need no thermometer but a traditional method of testing the doneness.
The recipe is simple, straight forward and as far as i am concerned, the sweetness is just right for my taste buds. If you chilled it longer, it will be more firm but chilling is not really a necessity since it is a soft candy.
WHAT IS REQUIRED
Servings: About 20-30 sweets depend on size
- 150 grams of gula melaka or palm sugar (or substitute with 120 grams of white sugar)
- 120 grams of maltose
- 200 ml of coconut milk
- 1 tablespoon butter (optional)
STEPS OF PREPARATION
- Line a container about the size of the 4” x 5” with aluminium foil. Brush with some cooking oil or butter.
- Shred or chop the palm sugar into small pieces. Put it into a pan, add a tablespoon of butter (optional), coconut milk and maltose.
- Put on top of a stove and bring to boil.. For the initial stage, you may need to stir. Once it boils, no stirring is required.
- Keep boiling (at least 10-15 minutes) under medium heat until you perform the doneness test. During the process of boiling, you will witness water vapour evaporated, the syrup become stickier and stickier, the bubble becomes bigger and bigger as compared to when it just started boiling .
- Doneness test shall be done as follows: Get ready a bowl of cold water. Put a drop of coconut syrup into the water, if it spread out and dirty the water, it is still not ready as it is still in a syrup form. If it stays put inside the water without dispersing, and when you use your hand to pick up the droplets, it is soft and not stick to your hand, it is consider as done.
- If you are using a candy thermometer, the temperature shall be about 130 degree Celsius when it is ready.
- Transfer the syrup to the tray or container, level it and let it cool at room temperature. To expedite the process, you can cooled it under the fan. For firmer sweets, you can chill it before cutting. Cut into small pieces and wrap with your preferred wrapper, the sweets are ready to be served.
If you are concerned about store bought coconut sweets and if you have no access to store bought coconut sweets, you can try this simple recipe. No coconut sugar or gula melaka, you can use white sugar instead.. Give it a try and let me know if it suits your taste bud. If you are asking where I bought my wrapper, both the sweets wrapper and glutinous rice sheets were bought from Taobao internet purchase at a very reasonable price.
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