Coconut jam – A favorite dessert of Vietnamese people

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Coconut jam, which is the great combination of coconut meat, sugar and milk, is the favorite dessert of many Vietnamese people.

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It is not difficult to make coconut jam at home. Slice and wash the coconut carefully before cooking. Afterwards, pour all the sliced coconut meat into a bowl, add sugar and mix well. Wait about 5 to 6 hours for the coconut to absorb the sweetness of the white sugar.

When the sliced coconut turns transparent, pour it all into a big pan and cook on a small heat. You should pay close attention and stir frequently until the coconut meat is dried. When the jam is cool, pour it into a big basket, spread well and wait 1 day before serving.

Coconut jam via Huong nghiep A Au

Traditional coconut jam just has a simple white color. Apart from traditional coconut jam, which is white only, we can add colors taken from natural fruits. The yellow is taken from the juice of pineapple or passion fruit, while the red is taken from baby jackfruit or beetroot. Pandan leaves can give the jam the color of light green, while condensed coffee gives the color of brown. The purple is taken from the magenta plant or radicchio.

Home-made jam not only shows the skill of housewives but also ensures hygiene and food safety. The traditional wonderful jam is often used to serve guests during Tet (lunar New Year).

How to make it

Ingredients:

  • 1kg of young fresh coconut.
  • 600g sugar
  • 250ml of fresh milk.
  • Ratio: 10 coconut : 6 sugar : 2.5 milk

Directions:

In a big pot (pot has to be completely dry), add in the 3 ingredients one by one and mix them. Put the pot over medium heat and mix them gently.

Coconut jam via Bao moi

We will need about an hour to get the final product. In the first 30 mins, just stir and mix them every 2-3 minutes. I know this is quite a long and boring process, but just keep an eye on them Ok, don’t fall asleep or go check your facebook like what I did last year, if you don’t want burnt coconut.

After 30 mins: the coconut should have a lightly yellowish color. Turn to low heat. Keep separating them every now and then so they don’t get stick to each other.

After 50 mins: turn heat to lowest level as the milk liquid have thickened and thus will get burnt very easily. After 1 hour+: Turn off stove when the coconut is completely dry. Although coconut may have a light gold color now, it will gradually turn to a cream off-white color after cooling down.

The final product should have an off white color and a mildly sweet and rich taste. Store them in glass containers for the coming holiday. This dish is quite simple to make, but looks sophisticated and most importantly, very delicious.

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