Hainan coconut rice(hai nan ye zi fan yuan zhi yuan wei ban )

Hainan coconut rice

Introduction:

"After coming back from Hainan, we always miss Hainan coconut rice, and we want to try it when we come home. Although there are many ways to add other things such as red beans and milk to coconut rice, the original coconut rice is the most authentic. It's made for family, and the taste of happiness spreads."

Production steps:

Step 1: cut the coconut mouth into a triangular shape and pour out half of the coconut juice to soak the glutinous rice

Step 2: Thai fragrant glutinous rice is selected as glutinous rice and soaked with original coconut juice

Step 3: hold the round coconut in a small bowl or dish for filling the glutinous rice and steaming

Step 4: put the glutinous rice soaked for three hours into the coconut's mouth with a spoon and single chopstick, add the amount of glutinous rice to four fifths of the coconut's volume, and seal

Step 5: steam the whole coconut in the steamer for three or four hours. Make sure the steamer is sealed and enough water is put in the steamer

Step 6: after the coconut is steamed, cut the skin with the back of the knife to expose the white coconut

Step 7: wash off the broken coconut shell with cold water and boiled water and cut it on the chopping board

Step 8: cut the coconut meat with a knife. Apply some oil on the knife to make it cut completely

Materials required:

Coconut: one

Glutinous rice (Thailand): more than half a coconut

Note: the most difficult step of this dessert is to open the coconut mouth and peel the coconut shell, because in addition to Hainan people who can open the coconut shell, most coconut stall owners can't open it. I use the tip of the kitchen knife to open the mouth and peel the shell with the back of the knife. If possible, I can also use a saw to cut the coconut

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Hai Nan Ye Zi Fan Yuan Zhi Yuan Wei Ban