How To Make Hai Phong Coconut With Thanh Cool, Delicious Flavor

There are many recipes for Hai Phong pickled coconut, but how to make this dish delicious and delicious. Come to the kitchen with Taky Food now!

What is Hai Phong pickled coconut?

Hai Phong pickled coconut is a familiar dish for the people of the Port here. But for the culinary devotees and housewives, this is a very new and very hot dish this summer. The sweetness of the coconut milk, the chewy taste of the pearls, the crunchy, crispy taste of the grated coconut brings a sense of coolness to the enjoyers. There are many different recipes shared, but how to get the standard taste like the original, let's refer to how to make Hai Phong pickled coconut right below!

How to make Hai Phong pickled coconut

Material:

- Young copra: 100g

- Grated coconut: 50g

- Coconut milk: 70ml (20g Tai Ky Coconut + 60ml Water)

- Fresh milk without sugar: 300ml

- Talent powder: 200g

- Sugar: 50g

- Condensed milk: 40g

- Ice shavings: 1 tray

Making:

Step 1: Make coconut porridge

- Hai Phong pickled coconut is the best in the juice, also known as coconut porridge. First, boil fresh unsweetened milk in a warm 30-40 degree form. Then turn off the heat and mix with condensed milk to create a mild sweetness.

- Next, blend coconut milk, 20-30g sugar and grated coconut together for a smooth consistency to create a thick consistency.

- Mix the milk mixture into the smoothie, stir gently. So you have a delicious coconut porridge product for the next step in coconut pickling.

Note:

- Do not overheat or boil the milk, the milk will lose its substance, have a burnt smell and become dizzy.

- If you want the Hai Phong pickled coconut dish to have a lot of gourmet flavors, you can replace fresh milk with fat milk.

- Do not use up the grated coconut, you should leave a little to mix with the dish will be very delicious and create a roughness.

- The sugar used in smoothies is the white diameter, giving the dish milky white color. If you use brown sugar, the juice will have an unattractive yellowish-yellow color.

Step 2: Make pearls

- Mix the flour with 5 - 10g of sugar to make the pearls taste slightly sweet.

- Boil the water very hot, pour it slowly into the flour mixture, mix gently with spatula until a smooth dough is formed.

- Squeeze the dough into small, round balls and boil for 10-15 minutes. Take out the pearls and put them in cold water to make the pearls clear and chewy.
 

Note:

- Bubble dough can only use hot water, if you use cold water, the dough will not form a block, but a thick melted mixture, not forming.

- Do not add too much sugar to the flour because there will be condensation when mixing the flour.

- To mix dough easily, you can wear nylon gloves and knead lightly. The dough is reached when it has a plasticity like a children's clay, avoid kneading for too long the dough will be bottle.

- Pearls can be boiled more carefully so that when facing a cold environment, the pearls will be moderately soft and supple without being hardened to meet the ice when eating Hai Phong pickled coconut.

Step 3: Cut the young copra into thin, long pieces to taste. Delicious young copra will have a very mild sweet taste, smooth but cool like a jelly, without a sour smell and has a milky white color.

Step 4: You put the finished products in the bowl in turn, add shaved ice and fill with coconut porridge. So you have finished the delicious Hai Phong pickled coconut dish for the whole family to enjoy this summer! How to make Hai Phong pickled coconut is simple, isn't it?