Orange Coconut fillings for Mee Jiang Kueh / Chinese Pancake

 

Orange coconut fillings for Mee Jiang Kueh.
This can be used for bread bun and other dessert as well.
A recipe created by me after a few trial and error attempts.
It is what I wanted and craved for, my precious recipe.

Ingredients needed.
70 grams red sugar
30 grams white sugar
150 grams water
Half teaspoon of salt
Few leaves of pandan leave. Crush and tie it into a ribbon
250 grams desiccated coconut, packed or fresh.
(I used packed ones from the supermarket.)

To make the coconut needs some common sense.
We like to have a dense coconut filling and not a dried version that taste like dried pulp.

Though the above recipe call for 150 grams of water, if our fire is too strong, we will need more water.

Now the steps.
1. Place sugar, water and pandan leaves into a small pot. Under slow fire, boil them until the sugar melt and we are able to smell the pandan fragrance.
2. Pour the desiccated coconut into the syrup. Ensure the coconut is properly mixed in the syrup and boil for at least 10 minutes.
3.  I maintained a medium fire so that the coconut is being cook properly. Work on the mixture slowly until the liquid finally dries up. Usually, I will try out its taste when cooking, ensure it is not too damp when I stop cooking.

Note - Working on high fire heat may result in a too dry or half cooked end product that can turn bad easily. Do ensure we cook them properly to avoid food poisoning.

---- ENJOY ----