Desserts and snacks are a must in our household
Serves 15
Note: 1 coconut (brown skin removed) = 3 cups grated coconut
3 cups grated coconut
3 cups sugar
3/4 cup full cream evaporated milk
Pinch of salt
2 pandan leaves, knotted
3 tablespoons butter
2 teaspoons natural rose essence
1 teaspoon red colouring (optional) for pink candy
Muscles for continuous stirring
Prepare 1 disposable silverfoil dish or pyrex dish by coating the insides with butter.
Place all ingredients in a large pot except colouring and rose essence. Bring to bubbling boil over medium heat. Lower heat to gentle simmer and stir until the coconut mixture leaves sides of pot. This takes about 15-20 minutes of stirring. Add colouring and rose essence and stir to mix well. Pour into dish. Cool for at least 30 minutes.
How to Make Edible Rose Oil
Bring a few inches of water to the boil in a saucepan, then remove from heat.
Pour a cup of grapeseed oil into a heat-proof glass jar with a lid.
Place 2 cups of bruised and shredded rose petals into the oil. Gently swirl the jar around to coat the petals.
Cover the jar and place into the hot water. When the water cools, remove jar from pot and set aside for 24 hours
Strain the oil into a clean, dark-coloured (sunlight affects the longevity of the essence) glass jar and cover with lid.