Durian and Coconut Steamed Sticky Rice

The steamed sticky rice have a special taste of Durian and Coconut, the typical fruits of topical.

Not everyone can eat Durian because of its distinctive smell, but with anyone who love this smell that is a attractive amora.

The combination between the sweet of Durian and the fat of Coconut water will impress diners.

Ingredient:

• 500gr Sticky Rice
• 100gr Peeled Mung Bean
• 2-3 Durian seeds
• 1 teaspoon of salt
• 1/3 cup of sugar (less or more in your favour)
• 1 can of Coconut water
• Desiccated Coconut

Method

Step 1: Wash the Sticky Rice fine, soak for a night

Step 2: Soak the Peeled Mung Bean for 3-4 hours

Step 3: Let the Rice dry with a flat sheet, the more it dry the more delicious the dish is

Step 4: Add a tablespoon of cooking oil in the Rice.The cooking oil will make the Rice glossily after 

Step 5: Add a half of Bean in and mix it up

Step 6: Steam the mixture, add the Coconut water in, sometime mix it up with a chopstricks

Step 7: After 10 minutes add the sugar and desiccated coconut in until the Rice are cooked well

Step 8: While steaming the Rice, mix the rest Bean with Coconut milk and salt, boil it until the bean soft, puree it and Durian with spoon or machine

             Step 9: Put the Rice in a plate and                spread it with the mixture of Durian              and Bean

Source: http://hiephoiduabentre.com.vn/index.php?Module=Content&Action=view&id=5332&Itemid=186

Making the Coconut Cakes in 20 minutes

The cake with fat of milk and smell of coconut is a great snack for family.

Ingredient
1/2 of condensed milk can
250gr desiccated coconut
1 teaspoon of flour
Lined paper

Method

Step 1: Put Condensed milk, 200gr Desiccated Coconut and Flour in a pan

Step 2: Mix them together well over medium heat in 4-5 minutes until the mixture becomes a non-stick block 

Step 3: Then, turn off the heat and let those cool. Make the mixture into some balls, roll those balls over the rest desiccated coconut
Step 4: Put in fridge for storage




So, we have a sweet cakes in just 20 minutes

 Source: http://afamily.vn/an-ngon/20-phut-lam-banh-sua-dua-thom-phuc-20141226033042942.chn

The serect treatment made hair straight and silkly

Ingredient

• 30 ml Coconut Milk
• 10 mil Lemon juice

Method

• Mix Coconut Milk and Lemon juice together well
• Put the mixture in a fridge within 15-20 minutes 
• Apply on hair evenly within 30 minutes 
• Wash hair cleanly

Coconut Madeleines

Ingredients

• 20g melted butter to grease the tins, plus 115g unsalted butter, melted and cooled
• 3 large eggs, at room temperature
• 130g caster sugar
• 1 tsp pure vanilla essence
• 140g plain flour
• 30g cornflour
• 25g sweetened dessicated coconut
• Icing sugar, optional

Method

Serves: 24 madeleines

1. Preheat the oven to 190°C/gas mark 5. Thoroughly butter and flour the madeleine tins
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar and vanilla on medium speed for 3 mins, or until light yellow and fluffy. Add the butter and mix. Sift together the flour, cornflour, baking powder and salt. Stir into the batter with a rubber spatula. Stir in the coconut.
3. With a soup spoon, drop the batter into the tins, filling each shell almost full. Bake the madeleines for 10 to 12 mins, until they spring back when pressed. Tap the madeleines out onto a baking tray lined with parchment paper and allow to cool. Dust with icing sugar, if desired.

Source: http://www.foodnetwork.co.uk/recipes/coconut-madeleines-662.html

South Indian Coconut Rice

It is simple to make the dish which is one of the favorite among the South Idians. It can be served with curry, curd or fresh vegetable salad.

Ingredients (240 ml cup used)

• 1 cup rice
• ½ cup grated coconut (fresh or frozen) (adjust to suit your taste)
• salt as needed
• 1 green chili (slit or chopped)
• 1 broken red chili (optional)
• 1½ tbsp. ghee or coconut oil
• ½ tsp mustard
• ½ tsp cumin (optional)
• pinch of hing
• ½ to ¾ tbsp. chana dal
• ½ to ¾ tbsp urad dal
• 1 tsp chopped ginger
• cashews or peanuts as needed

Instructions

1.  Cook rice and cool completely.

2. Heat ghee or oil in a pan, add cumin, mustard, dals and cashews. When the dal turns golden, add ginger, green chili, curry leaves and red chili. Sprinkle hing.

3. Add coconut, rice and salt. Off the heat. Stir everything well. Coconut can also be fried first and then rice added.

4. Serve coconut rice with a simple curry or yogurt.

Source: http://indianhealthyrecipes.com/coconut-rice-recipe/

How to make Chocolate Coconut Candy

Adding Chocolate to traditional Coconut Candy will create an amazing taste.

Ingredient

• 450g sugar
• 56g mashed potato
• 15g butter
• 1 pipe of vanilla
• 170g desiccated coconut
• 450g black chocolate

Method

Step 1: Firstly, put sugar, mashed potato, butter, vanilla and a little salt in a large pan

Step 2: Put the pan on a stove over low heat, stir it well until the mixture becomes smooth

Step 3: Add desiccated coconut in and mix it up

Step 4: Pour this mixture in a rectangle mould, then cut it into small pieces

Step 5: Put those pieces into a fridge

Step 6: Dip the pieces in melted chocolate in turns

Step 7: Finally, make it solidified again








Let's try your achievement!!!

Source: kenh14.vn

How to make Coconut Rice with a Rice Cooker

The Coconut Rice is a famous dish of Ben Tre - the Place of Coconut. It is easy to make this dish with only a cooker. 

Ingredient:

• 2 bowls of white rice
• 1 bowls of coconut water
• 2 cups of water
• 1 tablespoon of coconut milk

Method:

Step 1: Put 2 bowls of rice into the cooker

Step 2: Add into the cooker 2 cups of water, 1 bowl of coconut water and 1 tablespoon of coconut milk

Step 3: Mix them together and turn on the cooker

The coconut rice will have coconut smell and fresh taste. You can eat with beef, chicken meat or seafood as well.

Source: https://www.dienmayxanh.com/kinh-nghiem-hay/cach-nau-com-dua-bang-noi-com-dien-546416

Banh gan (coconut creme caramel)

This Vietnamese version of creme caramel features the exotic flavours of coconut and lime.

Ingredient

• 225g (1 cup) white sugar
• 80ml (1/3 cup) water
• 1 x 400ml can coconut milk
• 375ml (1 1/2 cups) milk
• 6 eggs, lightly whisked
• 100g (1/2 cup, firmly packed) brown sugar
• 1 teaspoon vanilla bean paste
• Toasted shredded coconut, to serve
• Shredded lime rind, to serve

How to make

1. Preheat oven to 160°C. Combine the white sugar and water in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Boil, without stirring, occasionally brushing down side of pan with a pastry brush dipped in water, for 3-4 minutes or until golden. Pour the caramel mixture evenly among eight 160ml (2/3-cup) capacity ovenproof ramekins. Set aside for 5 minutes or until set.
2. Whisk together the coconut milk, milk, egg, brown sugar and vanilla bean paste in a large bowl until well combined. Strain through a fine sieve into a jug. Carefully pour over the caramel mixture in the ramekins.
3. Place the ramekins in a large roasting pan. Pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Bake in oven for 35-40 minutes or until the custards are just set.
4. Transfer to a baking tray and set aside for 1 hour to cool. Cover the ramekins with plastic wrap and place in the fridge for 6 hours or overnight to chill.
5. To serve, run a flat-bladed knife around the inside edge of the ramekins and carefully turn onto serving plates. Sprinkle with shredded coconut and lime rind to serve.

Source: http://www.taste.com.au/recipes/14683/banh+gan+coconut+creme+caramel

How to make desiccated coconut

Preparation Time : 5 mins

Baking Time : 20 mins

Makes : 2 cups of coconut

Ingredients:

Fresh coconut - 3 cups grated

Method:

• Preheat oven to 100 degree C. Line a baking tray with parchment paper and set aside.
• Take coconut in a blender and pulse few times so it gets fine and even.
• Now spread this in the baking tray and pop it in oven for 20 to 25 mins.
• Stir it inbetween. It should get completely dry, if it still has moisture, pop it back in oven for 5 mins or so.
• Now remove it and let it cool completely.
• Store in a air tight container in fridge.

Pictorial:

take your fresh coconut grating

take it in a blender

pulse few times so it gets fine

spoon this in a parchment lined baking tray

spread evenly

bake 

remove it inbetween and stir well

now it is completely dry

cool it down and store it in a air tight container in fridge

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Author: Aarthi

Source:  http://www.yummytummyaarthi.com/2016/02/homemade-desiccated-coconut-recipe-how.html

Crisp Coconut Biscuits

Ingredient

1 cup caster sugar
125g butter
1 egg
2 cups self-raising flour
pinch salt
1 cup desiccated coconut
extra caster sugar for dipping (optional)

How to make

• Step 1: Preheat oven to 200 degrees Celsius. Cream the butter and the sugar until pale and creamy. 
• Step 2: Add the egg and mix until combined. 
• Step 4: Fold through the salt, flour and coconut. 
• Step 5: Roll into small balls (about the size of a truffle) and flatten out with your hands. 
• Step 6: Place your biscuits on 2 large baking trays lined with baking paper. Be sure that they are spaced well apart as they do spread quite a lot. 
• Step 7: Bake for 12-15 minutes until just starting to turn golden on the edges.
• Makes 35-40 biscuits.

Source: http://www.theculinarylibrary.com/2013/08/crisp-coconut-biscuits-recipe/

DESSICATED COCONUT BURFI RECIPE

Ingredients:

1 tin - condensed Milk

300 g - coconut, desiccated

100 g - full Cream Milk powder

1.5 cup - Milk

A few - drops red colour

How to make:

• Step1: Pour condensed milk, coconut powder, milk and milk powder into a thick bottomed kadhai and mix well.
• Step2: Heat the mixture, stirring constantly, so that it does not stick to the bottom of the pan.
• Step 3: Once it boils, cook on a slow fire till the mixture starts leaving the sides of the kadhai (about 7 to 10 mins).
• Step 4: Remove from fire. Divide the mixture into 2 portions.
• Step 5: Spread out one portion evenly onto a greased plate.
• Step 6: To the other portion, add a few drops of red colour.
• Step 7: Mix well to get a pale pink colour.

Author: Rehana Khambaty

Source: http://www.bawarchi.com/recipe/dessicated-coconut-burfi-oets91ebbdgba.html