SEA COCONUT DESSERT

SEA COCONUT DESSERT

For your information, sea coconuts do not come from the sea. The name sea coconut came about perhaps because their seeds were once believed to be dispersed by sea.

INGREDIENTS
10 pieces fresh sea coconuts
1 block palm sugar - chopped
1/2 cup sago
1/2 tsp salt
2 fresh grated coconut
4 to 5 pieces pandan leaves

Fresh sea coconuts.

Cooking method:
1/ Add 1/2 cup water to grated coconut and squeeze the thick coconut milk, keep aside.
2/ Add additional water to the grated coconut to squeeze for 2nd coconut milk, approximate 1000mls. Boil the second coconut milk with pandan leave until boil. Then add in the thick coconut milk and salt, give a quick stir and remove from heat.

Grated coconut, sago and palm sugar

3/ Wash and soak the sago about 30 minutes. Boil the sago in water till sago turn transparent. Rinse the sago with water to remove the starch. Drain and keep aside.

The texture of the sea coconut is half crunchy and half jelly like texture.

4/ Wash and slice the sea coconuts.

5/ Bring a small pot of water to boil and blanch the sea coconuts for 30 seconds. Drain off the water and keep aside.

6/ Cook the palm sugar with a few spoon of water until it melt. If too thick add a bit of water to your desire consistency.

7/ Mix a spoonful of sea coconut, 1/2 tbsp sago mix with the cooked coconut milk.

8/ Pour require amount of coconut milk to the sea coconut.

9/ Drizzle with palm sugar syrup and mix well.

Can serve hot or cold.

10/ If you want convenient and wash less utensil...boil the second coconut milk with pandan leaves and sago. Cook until sago transparent. Add salt and palm sugar to taste. When sugar melt add the sea coconut and thick coconut milk, give a quick stir and remove from heat.

Enjoy and have a nice day.

CHOCOLATE PEPPERMINT CAKE

Chocolate Peppermint Cake
200gm self raising flour
250gm butter
200gm castor sugar
5 eggs
1 tsp vanilla extract
3 tbsp van houten cocoa powder
50mls hot milk
1 tsp peppermint essence / Stevia peppermint
Few drops of green colouring

Honey Chocolate Fudge
150gm cooking chocolate- chopped
90gm fresh cream
2 tbsp butter
2 tbsp honey
1) Double boil all the ingredients until chocolate melt. Whisk until smooth and glossy.
2) Pour the warm fudge on top the cake, chill in the fridge.

1/  Pre heat over to 180 deg c.
2/  Line an 8 in cake pan with grease proof paper.
3/  Sieve the self raising flour.
4/  Mix the cocoa powder with hot milk until well blend.

5/  Cream butter and flour to a smooth paste.
6/  In a separate bowl, beat sugar and eggs until spongy.
7/  Add the sponge mixture to the butter mixture in batches and cream until smooth.
8/  Divide the batter to 60% & 40%. Mix the cocoa mixture to the 60% cake batter. Add vanilla and mix well.

9/  Add the peppermint essence and green colouring to the 40% cake batter.
10/ Scoop 4 tbsp cocoa batter to the lined cake pan and top with 3 tbsp peppermint cake batter. Alternate 3 tbsp cocoa cake batter with 2 tbsp peppermint cake batter, repeat until cake batter finish. Tap the cake pan in between to remove air bubbles.
11/  Bake for 45 to 50 mins at 180 deg c.

12/  Cool the cake on wire rack. Decorate with sugar paste as desire or top with chocolate fudge.

Texture of the cake is soft and moist. One of the best chocolate peppermint cake I ever tested.

Have a nice week ahead, Cheers!
Amelia