|
|
| |
| |
 |
Stewed Hasma In Coconut |
|
| |
| Ingredients |
· 1 fresh coconut
· 13g hasma
· 75g rock sugar
· 1 small slice ginger
· 2 cups water
· 1/2 mulberry paper
|
| |
|
Method to COOK!
|
| |
| 1. |
Cut off top of coconut to form the lid. Drain coconut juice and set aside. |
| |
| 2. |
Soak hasma for 2-4 hours. Remove membrane and wash. Parboil for 2 minutes. Drain well. |
| |
| 3. |
Bring water, rock sugar and coconut juice to the boil until sugar dissolved. Fold into coconut. Add hasma and ginger. Cover with the lid. Seal with mulberry paper. Double boil for 2 1/2 hours. Serve. |
|
| |
|
|
|