Cao Kieng Jam, a beloved Vietnamese delicacy, offers a unique culinary experience. Unlike many jams, its texture is surprisingly soft and chewy, a delightful contrast to its rich, earthy flavor profile. This traditional jam, made from the Cao Kieng fruit (also known as Diospyros decandra), often boasts a slightly bitter taste that can deter some. However, this recipe focuses on achieving a deliciously sweet and bitter-free result, perfect for spreading on bread, pastries, or even enjoying straight from the spoon. The subtle sweetness allows the natural fruit flavor to shine through, making it an ideal addition to your breakfast table or a sophisticated treat for afternoon tea.
This recipe ensures a consistently smooth and delectable jam, free from any unwanted bitterness. Ready to create your own batch of perfectly balanced Cao Kieng Jam? Let's dive into the step-by-step instructions below.
Tools Needed
- Pepper net or big stick
- Knife
- Basin
- Basket
- Pot
- Stove
Ingredients
- Cao Kieng fruit: 500g
- Water: 1 liter
- Lemons: 3
- Sugar: 250g
- Salt: 1/2 teaspoon
- Xi Tin (possibly a type of sugar syrup): 300ml
- Glue (likely a thickening agent): 500g
Step-by-Step Instructions
Step 1. Prepare Cao Kieng Pulp
- Select Cao Kieng fruits that are not too old or too young, depending on your preferred texture (soft or chewy).
- Using a pepper net or stick, gently hit the fruits to release the seeds. Alternatively, a larger knife can be used.
- Collect the pulp and wash thoroughly. The seeds should be light yellow, not dark yellow.
- Prepare a mixture of 1 liter of water and 3 lemons. Rub the Cao Kieng pulp vigorously with the lemon mixture three times, rinsing thoroughly between each rub. The third time, soak for 15 minutes before squeezing again.
- Blanch the pulp in boiling water twice, for approximately 5 minutes each time. Rub the pulp after each blanch to remove the bitter core. Discard the boiling water.
Step 2. Marinate and Flavor
- Marinate the pulp overnight in a mixture of 500g glue, 300ml Xi Tin, 1/2 teaspoon salt, and 250g sugar.
Step 3. Cook the Jam
- Cook the marinated pulp over high heat until the sugar water boils and slightly dries. Stir frequently.
- Reduce heat to low, continue stirring to prevent burning, and cook until the sugar water thickens and the jam is glossy. Do not cook until completely dry.
Step 4. Final Drying and Setting
- Transfer to a basket to drain and dry.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Choose fruits that are not too old, for a better texture and less bitterness.
- The lemon treatment is crucial for removing bitterness.
- Boiling the pulp twice removes bitterness and astringency.
- Xi Tin adds color and fragrance to the jam.
- Don’t let the jam dry completely while cooking; leave some sugar water for glossiness.
Nutrition
- N/A
FAQs
1. Can I use other types of Diospyros fruit instead of Cao Kieng?
While other Diospyros varieties might work, Cao Kieng's unique texture and flavor are key to this recipe. Substituting might alter the final result significantly.
2. How long will the Cao Kieng Jam last?
Properly stored in an airtight container in the refrigerator, your Cao Kieng Jam should last for 2-3 weeks.
Making Cao Kieng Jam is a rewarding experience, resulting in a unique and delicious treat. This recipe provides a foolproof method for achieving that perfect balance of sweetness and chewy texture. Enjoy the fruits of your labor – literally!