Mứt dừa (White Coconut Jam) is a quintessential treat during Tết, the Vietnamese Lunar New Year. Its delicate sweetness and chewy texture represent prosperity and good fortune, making it a beloved symbol of the holiday. This traditional confection, often gifted and shared amongst family and friends, holds a special place in Vietnamese culture and is a cherished part of the festive celebrations. The creamy, white coconut is perfectly complemented by a subtle sweetness, creating a delightful balance of flavors that perfectly embodies the spirit of Tết. This recipe is a family favorite, passed down through generations, and now we’re excited to share it with you.
This simple yet elegant recipe ensures a perfectly textured, melt-in-your-mouth mứt dừa, even for first-time cooks. We'll guide you through each step, from preparing the coconut to achieving that ideal chewy consistency. Ready to create this delicious and symbolic treat? Let's dive into the step-by-step instructions.
Tools Needed
- Pot
- Basket
- Chopsticks
- Bowl
- Fan
Ingredients
- Coconut rice: 1 kg
- Sugar: 400g (or 500g for sweeter jam)
- Vanilla extract: 2 tubes
- Salt: 1/2 teaspoon
Step-by-Step Instructions
Step 1. Prepare the Coconut
- Choose mature coconuts with thick meat for better jam consistency.
- Shred the coconut meat into long pieces for a more beautiful presentation.
- Rinse the shredded coconut twice with water.
- Blanch the coconut in boiling water briefly to prevent oiliness and off-flavors. Do not over-blanch.
- Drain the blanched coconut in a basket. It doesn't need to be completely dry.
Step 2. Marinate and Cook
- In a bowl, combine the shredded coconut with sugar, vanilla extract, and salt.
- Marinate the mixture for several hours (ideally, from morning to afternoon). You can place it in the sun to speed up the process if weather permits.
- Add the marinated coconut mixture to a pot. Cook over medium heat, stirring constantly with two chopsticks to prevent burning.
- Continue stirring until the coconut jam becomes sticky and a layer of powder appears on the surface.
Step 3. Cool and Crystallize
- Turn off the heat. Continue stirring while using a fan to cool the jam faster and promote crystallization.
- Once the jam starts to crystallize and loosen up, add the remaining vanilla extract and mix well.
Step 4. Final Product
- The jam is ready when it is completely dry and has a beautiful white color. No need for additional sun drying.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Using mature coconuts with thick meat is key to achieving a non-watery, delicious jam.
- Stirring constantly during cooking is crucial to prevent burning.
- Using a fan to cool the jam helps to speed up the crystallization process.
- Do not continue cooking once the jam has reached a white color and has started to crystallize. Overcooking will result in discoloration and burning.
Nutrition
- N/A
FAQs
1. Can I use canned coconut instead of fresh coconut?
While fresh coconut yields the best flavor and texture, you can use canned coconut milk. Just be aware that the consistency might be slightly different, and you may need to adjust the cooking time.
2. How long will the mứt dừa last?
Store your finished mứt dừa in an airtight container at room temperature for up to a week. For longer storage, refrigerate for up to two weeks.
With this quick and easy recipe, you can now confidently create delicious mứt dừa to share with loved ones this Tết. The satisfying chewiness and sweet coconut flavor will surely impress your family and friends. Happy Tết and enjoy your homemade treat!