Malaysian Coconut Candy Recipe
INGREDIENTS:
- 3 cups desiccated coconut
- 1 ½ cups water or coconut juice
- ½ can condensed milk (about 200g)
- ½ can evaporated milk (about 200ml)
- ⅔ cup sugar
- 3 Tbsp rose-flavoured syrup (Rose brand – from Singapore)
METHOD:
- Combine all ingredients in a saucepan.
- Cook on low-medium heat until mixture is sticky and comes off the sides of the pan.
- Transfer into baking tray. Allow to cool, then cut into 1-inch squares.
