Sunday, 30 March 2008
3 cups freshly grated white coconut flesh, packed down
3 1/4 cups coarse white sugar
3/4 tin evaporated milk
1/3 cup butter, softened
1 1/2 tsp Pandan essence
Grease a 9″ tray with butter
Dry roast the coconut in a non-stick wok over medium heat until most of the moisture evaporates and the coconut is slightly dry.Pour in 3 cups of sugar and all the evaporated milk. Stir well. Add extra sugar to taste.Stir stir stir. Continously. Until the mixture thickens and slightly comes off the edges of the wok. Will take up to 1/2 hour.Add softened butter and continue to stir.When the mixture is really thick, quickly add in pandan essence.Continue to cook over medium heat, stirring all the time. The candy is ready when the mixture leaves the sides of the wok, almost like a lump. Also, the mixture will lose some of its shine, almost going matte.
Working quickly, pour out the mixture into the greased tin and flatten top with the back of a clean spoon.Let cool ten minutes and cut into squares whilst warm. Let cool completely before breaking off into tiny brightly-colored squares and serving. Store in an air-tight container.