Malaysian Coconut Candy

When I was growing up, there are two types of coconut candy in Malaysia– one is a hard candy, usually in brown color; the other is slightly chewier and usually wrapped in colorful cellophane wrapping paper. My favorite is the latter, which is made with grated coconut. Take one bite and fragrance of coconut just spreads out in your mouth with every chew… Sadly, these old time candies are hard to find in Malaysia nowadays. When I saw the recipes on the internet I was quite excited, and even better it’s not that hard to make! I also learned from Jessys Cooking that the recipe was originally from the can of Carnation Brand condensed milk back in 1960s!

If you love coconut, you’ll love this candy!

Malaysian Coconut Candy (adapted from Jessys Cooking, makes 1 rectangle glass pan, about 80 bite size pieces)

Ingredients:

5 cups (400 grams) finely grated desiccated coconut– see note below
3 tbsps unsalted butter
2/3 cup sugar
1/4 tsp salt
1 can (14 oz) condensed milk
8 tbsps whipping cream– see note below
1 tsp pandan extract

Method:

1. Greased the glass pan with cooking spray. Toast desiccated coconut in a clean dry wok at low heat until lightly brown and fragrant. Stir constantly to prevent the bottom from burning. Transfer out.
2. While on low heat setting, melt butter then add in all ingredients. Stir to combine well. Since there is high sugar content here it’s very important to keep the heat at low setting and stir constantly. Once it’s all combined stir for a few more minutes. The mixture should resemble thick cookie dough.
3. Transfer the mixture to the grease glass pan. Use a silicone spatula to spread to an even layer, then use a cake presser to press the surface. This will pack down the candy. Cut into bite size then chill in the fridge at least 4 hours. Run the knife at the cut line again then separate the pieces. Store in air tight container, and preferably in the fridge for extended shelf life.

Regina’s Note:

• Desiccated coconut: Desiccated coconut is preferred as it is dry already and thus no worries about moisture seeping into the candy and potentially mold problem. Always toast coconut before hand as the candy will be much more fragrant. I used all finely grated coconut here, but I think combination of finely grated and grated coconut will be better for the texture.

• Whipping cream: According to Jessys Cooking whipping cream is optional, it’ll make the candy a bit more moist in the several days after the candy is made. If you use whipping cream, cook the mixture a bit longer. If you choose to opt out, the candy will be drier.

• This candy is quite sweet so small bite size goes a long way.
• Next time I’ll use Gula Melaka (Malaysian coconut sugar– it’s not as sweet as regular sugar) instead of regular sugar, which will enhance the coconut flavor and tone down the sweetness.

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5-1-1-1 The Creamiest Caramel Flan

There are many flan recipes out there, but my favorite is the one from my friend Angela. Unlike flans I’ve had before that taste more like pudding or has that egg-y taste, her recipe gives the flan to a new level– very smooth and very creamy (the creamiest flan I’ve tasted!), rich but not dense… makes you want to keep taking one more bite because you just can’t resist!

I played around with her recipe a couple of times and came out with this “5-1-1-1” recipe, so the flan is not too thick in my 8 inch mold, and “5-1-1-1” is an easy way to remember the amount of main ingredients. Nonetheless, the flavor is still rich and creamy!

5-1-1-1 The Creamiest Caramel Flan (yields one 8 inch round cake pan)

Ingredients:

Caramel sauce:
1/2 cup sugar

Egg mixture:
5 eggs
1 can (14 oz) condensed milk
1 can (12 oz) evaporated milk
1 cup milk, whole milk preferred (DO NOT use skim milk)
1 tsp vanilla extract
1/4 tsp salt

Method:

1. Boil water in a big stock pot for water bath during baking. Preheat oven to 325 F and position oven rack in the middle of the oven. While you preheat the oven, place the flan mold in the oven to keep warm (so when you pour caramel sauce to the mold it won’t crystallize immediately at the bottom).
2. Prepare caramel sauce: Cook sugar in a small saucepan at low heat. Swirl saucepan around to melt sugar completely. Avoid stirring with a spoon or it will stick to the spoon. When the caramel reaches slightly deep golden brown, remove from heat. Take out heated flan mold from the oven, and pour caramel sauce into mold. Quickly swirl around to cover the bottom completely (put on oven mittens or use a tong).
3. In a medium bowl, put together egg mixture ingredients. Whisk to blend really well, then sift into the mold. If the egg mixture is cool or cold, there might be cracking sound from crystallized caramel sauce. Don’t worry as it will be fine in the end.
4. Place the filled mold in a deep roasting pan, then carefully fill hot boiling water to at least 1/2 inch deep. Bake for 50-60 minutes. Since the flan will look jiggly even when it is done, the best way to test is to insert a toothpick in the center– if inserted toothpick comes out clean then the flan is done.
5. Cool flan completely then chill in the fridge. When ready to serve, run a knife around the mold the release flan (caramel sauce may be oozing out), carefully inverted to a plate (there will be lots of caramel sauce). Enjoy!

Regina’s Note:

• If the caramel sauce hardens and cannot cover the entire bottom of flan mold, just swirl (with a tong or wear mitten!) the mold above hot boiling water or above stove heat, until it liquifies again.
• I used 8 inch round cake pan. If you use a wider mold, adjust baking time accordingly. Always use toothpick to check if the flan is done.
• The flan is about 1 inch thick. If thicker flan is preferred, or to maintain 1 inch thickness with a wider mold, adjust ingredients to 6 eggs, and 1 1/2 cups to 1 1/3 cups of milk.

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