Difference between revisions of "Kyaukchaw"
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* [[food coloring]] | * [[food coloring]] | ||
| − | == | + | == Procedures == |
Soak [[agar]] in [[water]] for 2 hours. Extract pure [[coconut cream]] by putting the [[grated coconut]] in a clean moist cloth and squeezing the cloth. Set aside the pure [[cream]]. Extract pure [[coconut milk]] from [[grated coconut]] by diluting it with hot [[water]] and straining. Put [[coconut milk]] in a pot. Wash the [[agar]] and put it in the pot. Add [[water]] until there are twice as much [[water]] as the [[agar]]. Add [[Granulated sugar|Sugar]] and boil the mixture until [[agar]] is dissolved. Set aside 1/4 cup of the mixture in a bowl. Add 2-3 drops of [[food coloring]] to the remaining mixture and stir. Add half of the [[coconut cream]] to the mixture. Pour the mixture in a 1 1/2-inch high dish and let it cool. Reheat the 1/4 mixture you set aside earlier. Add the rest of the [[coconut cream]] and pour on the dish, on top of the colored mixture. Let it set well and cut into square or diamonds when ready to serve. | Soak [[agar]] in [[water]] for 2 hours. Extract pure [[coconut cream]] by putting the [[grated coconut]] in a clean moist cloth and squeezing the cloth. Set aside the pure [[cream]]. Extract pure [[coconut milk]] from [[grated coconut]] by diluting it with hot [[water]] and straining. Put [[coconut milk]] in a pot. Wash the [[agar]] and put it in the pot. Add [[water]] until there are twice as much [[water]] as the [[agar]]. Add [[Granulated sugar|Sugar]] and boil the mixture until [[agar]] is dissolved. Set aside 1/4 cup of the mixture in a bowl. Add 2-3 drops of [[food coloring]] to the remaining mixture and stir. Add half of the [[coconut cream]] to the mixture. Pour the mixture in a 1 1/2-inch high dish and let it cool. Reheat the 1/4 mixture you set aside earlier. Add the rest of the [[coconut cream]] and pour on the dish, on top of the colored mixture. Let it set well and cut into square or diamonds when ready to serve. | ||
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== See also == | == See also == | ||
| − | [[Category:Burmese | + | [[Category:Burmese cuisine]] |
| − | [[Category:Burmese | + | [[Category:Dessert Recipes]] |
| + | [[Category:Burmese cuisine]] | ||
[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
[[Category:Coconut cream Recipes]] | [[Category:Coconut cream Recipes]] | ||
[[Category:Coconut milk Recipes]] | [[Category:Coconut milk Recipes]] | ||
| − | |||
Latest revision as of 14:02, 15 July 2012
Description
Kyaukchaw (Seaweed Jelly) is a refreshing and sweet Burmese dessert.
Ingredients
- 2 ounces dry seaweed agar
- 2 cups Sugar
- 1 1/2 pounds grated coconut
- food coloring
Procedures
Soak agar in water for 2 hours. Extract pure coconut cream by putting the grated coconut in a clean moist cloth and squeezing the cloth. Set aside the pure cream. Extract pure coconut milk from grated coconut by diluting it with hot water and straining. Put coconut milk in a pot. Wash the agar and put it in the pot. Add water until there are twice as much water as the agar. Add Sugar and boil the mixture until agar is dissolved. Set aside 1/4 cup of the mixture in a bowl. Add 2-3 drops of food coloring to the remaining mixture and stir. Add half of the coconut cream to the mixture. Pour the mixture in a 1 1/2-inch high dish and let it cool. Reheat the 1/4 mixture you set aside earlier. Add the rest of the coconut cream and pour on the dish, on top of the colored mixture. Let it set well and cut into square or diamonds when ready to serve.
