« Making Foods from Coconut I (Candy, Chips, Macaroons, Masapan, Honey, Syrup)
Vermiculture: The Management of Worms »
Dec 14 2006

Making Foods from Coconut II (Burger, Brittle, Bukayo, Jam, Ubod, Nata)

Posted by: Leo in Food Processing 2,185 Views

COCO BRITTLE

Ingredients:

  • 2 cups toasted coconut
  • 1 cup sugar
  • ½ tsp salt

Packaging Material: Wide mouth jars rolling pin and PP/PE bags

Utensils:

  • measuring cups and spoons
  • saucepan
  • wooden spoon
  • oven
  • kneading board

Procedure:

  1. Caramelize sugar and salt in a saucepan. Stir once in a while to prevent burning.
  2. When melted and syrup-like, add toasted coconut and mix well until mixture does not stick to the sides of the pan.
  3. Pour on well-greased board and roll with a well-greased rolling pin until very thin.
  4. Cut to desired pieces and store in clean wide mouth jars.

COCO BURGER

Ingredients:

  • 2 cups coconut ’sapal’
  • ¼ cup flour
  • 1 tsp salt
  • 5 tsp toyo
  • 1 egg
  • 2 tsp cornstarch
  • ¼ tsp vetsin (optional)
  • ¼ tsp black pepper
  • ¼ cup chopped onions

Utensils:

  • steamer
  • measuring cups and spoons
  • frying pan
  • strainer

Packaging Material: PP/PE plastic bags

Procedure:

  1. Steam the coconut sapal for 10-15 minutes.
  2. Mix all ingredients and form patties.
  3. Fry in hot oil.

BUKAYO

Ingredients:

  • 1 kg grated coconut
  • 1 kg pulot-ipot (molasses)
  • ½ kg corn syrup
  • ½ g potassium metabisulfite

Utensils:

  • kitchen scale
  • carajay
  • wooden spoon or ladle
  • cheesecloth
  • wooden mold
  • stainless steel knife

Packaging Material: Cellophane and PE bags (0.003 in. thickness) or tin containers

Procedure:

  1. Dissolve corn syrup in a small amount of water in a carajay over low flame.
  2. Add pulot-ipot previously strained thru cheesecloth to remove impurities and other extraneous materials.
  3. Add potassium metabisulfite previously dissolved in a small amount of water.
  4. Boil mixture to 115°C (239°F) with occasional stirring.
  5. Add grated coconut and cook to desired end point, i.e., when the mixture no longer sticks to the sides of the carajay when scooped out.
  6. Spread on a wooden mold.
  7. Cool and cut into desired pieces.
  8. Wrap individually in cellophane and place in polyethylene bags.
  9. Store in tin containers.

COCO JAM (HIGH-FAT) - Method I

Ingredients:

  • grated coconut
  • brown sugar
  • glucose (corn syrup)

Utensils:

  • expeller or press
  • stainless steel cooking vessel
  • stainless steel spoon or ladle
  • stove

Packaging Material: Sterilized glass jars with new PVC caps

Procedure:

  1. Extract coconut milk as described under Coconut Syrup (steps 1-4).
  2. Boil extracts slowly until soft curds and oily streaks appear on top of the boiling milk.
  3. Add brown sugar (2 parts: 5 parts boiled milk) and boil for another 20 minutes.
  4. Pour in glucose (½ the amount of sugar used) and continue boiling until done over low fire, stirring frequently to prevent burning. End point is reached when a drop of the cooked materials in cold water forms a soft ball.
  5. Cool and pour in sterilized containers and seal completely. Cool and label.

COCO JAM OR “MATAMIS NA BAO” (HIGH-FAT) - Method II

Ingredients: Pure coconut milk and “panucha” or brown sugar

Packaging Material: Sterilized glass jars with new PVC caps

Utensils:

  • expeller or press
  • stainless steel cooking vessel
  • stainless steel spoon or ladle
  • stove

Procedure:

  1. Dissolve ‘panucha’ or brown sugar into the milk and boil.
  2. Strain the mixture and boil again until thick.
  3. Pour into sterilized containers and seal completely.

COCO JAM (LOW-FAT)

Ingredients:

  • 20 kg coconut skim milk
  • 3 ¾ kg brown sugar
  • 1 ¼ kg glucose
  • citric acid (.025% by wt. of formulation)

Utensils:

  • expeller or press
  • centrifuge (separator)
  • blender or colloid mill
  • stainless steel cooking vessel
  • stainless steel spoon or ladle
  • refractometer

Packaging Material: Sterilized glass jars with new PVC caps

Procedure:

  1. Prepare the skim milk as described in Coco Honey (steps 1 & 2).
  2. Add the sugar and stir well.
  3. Pour in the glucose.
  4. Mix well and boil mixture for 20 minutes.
  5. Blend or pass the mixture through a colloid mill or homogenizer at 1000 to 1500 psi.
  6. Strain thru a nylon mesh.
  7. Boil again.
  8. When almost done, add the citric acid previously dissolved in a small amount of skim milk.
  9. Continue boiling to an end point of 75 to 76% total soluble solid content. Use the refractometer to determine the end point. An alternative method is the cold water test in which a drop of the mixture forms a soft ball in cold water.
  10. Pour hot mixture in sterilized container. Cool and label.

UBOD NG NIYOG

Raw Materials:

  • ubod ng niyog
  • salt
  • ascorbic acid

Utensils:

  • casserole
  • knife
  • weighing scale
  • chopping board
  • cylinder
  • stove
  • preserving jars

Procedure:

  1. Choose coconut ubod free from fibrous material. Select only tender but crisp part of the trunk.
  2. Trim and wash vegetable thoroughly. Cut into slices of 2 inches long and 1-inch thick.
  3. Immerse immediately in tap water.
  4. Pack the slices into preserving jars/cans.
  5. Fill with hot 1.5% brine containing 0.1% ascorbic acid up to ¼-inch.
  6. Exhaust to 180°F (82°C). Full seal.
  7. Process.
  8. Cool, dry and label.

NATA DE COCO

Nata de coco is a chewy, translucent, jelly-like food product produced by the bacterial fermentation of coconut water. Nata de coco is most commonly sweetened as a candy or dessert, and can accompany many things including pickles, drinks, ice cream, and fruit mixes. Continue reading..

source: mis.dost.gov.ph, photo from cgi.ebay.com, flickr.com, marketmanila.com, all-creatures.org


Related Posts:



Leave a Reply