Na kachik

Na kachik

Coconut and palm sugar sweet

By
From
The Complete Asian Cookbook
Serves
6-8
Photographer
Alan Benson

A filling or topping for sweet coconut rice, or simply serve with rice.

Ingredients

Quantity Ingredient
70g palm sugar, grated
250g coconut, freshly grated
pinch salt

Method

  1. Put the palm sugar and 60 ml water into a small saucepan and bring to the boil, stirring to dissolve the sugar. Add the coconut and salt and stir until the mixture thickens. If this is to be used as a filling, it should be stiff enough to hold its shape in a spoon.

Note

  • Instead of fresh coconut you can use 90 g desiccated coconut that has first been soaked in 60 ml hot milk.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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