2 cups sugar
½ cup water
85 g glucose or
¼ tsp cream of tartar
2 cups desiccated coconut
1 tsp vanilla essence
1 tsp rose water
red colouring (cochineal)
Method
- Combine the sugar, water and glucose in a saucepan.
- Stir till the sugar has dissolved and then boil the mixture until it forms a soft ball when tested in cold water.
- Keep the sides of the saucepan free from sugar crystals with a wet pastry brush.
- Cover the saucepan tightly for 1 minute when the mixture begins to boil, so as to allow the steam to dissolve the crystals around the sides.
- Remove from heat and cool slightly.
- Divide the mixture into two equal parts and add 1 cup of coconut and vanilla to the one part. Beat until thick and creamy.
- Pour into greased pan.
- Add the rest of the coconut to the other half and flavour with rosewater.
- Colour with the red colouring to a delicate pink.
- Beat until thick and creamy and pour onto the top of the first mixture.
- Allow to set.
- Cut into squares as required.
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