Kimpriority Food (Older blog)

One of my favorite filling for Chinese pancake is desiccated coconut fillings. Not those brown coloured ones. I prefer the orange ones. Yes I know brown coloured ones uses gula melaka to make it but I don't like brown desiccated coconut fillings. LOL. 20190519 - Managed to make my own desiccated coconut fillings and taste awesome. So I decided to record this recipe down and share with my friends.   Ingredients : 70 grams red sugar 30 grams white sugar 150 grams water Few leaves of pandan leave. Crush and tie it into a ribbon 250 grams desiccated coconut (packed or fresh) Half teaspoon of salt 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 200 grams of water, if our fire is not properly maintain, we will need more water. Place sugar, water and pandan leaves into a small pot. Boil and ensure the sugar melt before we place the desiccated coconut