Ingredients with Measurements:
- 1 cup of ohaw (young coconut meat)
- 1 can of coconut milk
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 1/4 teaspoon of vanilla extract
- 1/4 cup of water
- 2 tablespoons of cornstarch
Special equipment needed:
- Medium-sized pot
- Whisk
Step-by-step instructions:
1. In a medium-sized pot, combine the coconut milk, sugar, salt, and vanilla extract. Stir until the sugar is dissolved.
2. Add the ohaw to the pot and bring to a boil over medium heat.
3. In a separate bowl, mix the cornstarch and water until the cornstarch is dissolved.
4. Slowly pour the cornstarch mixture into the pot while whisking continuously.
5. Reduce the heat to low and simmer for 5-7 minutes, or until the mixture thickens.
6. Remove from heat and let cool.
7. Serve chilled or at room temperature.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 20g
- Carbohydrates: 30g
- Protein: 2g
Substitutions for ingredients:
- Brown sugar can be used instead of white sugar.
- Vanilla extract can be substituted with pandan extract.
Variations:
- Add sliced bananas or jackfruit for added flavor and texture.
- Use coconut cream instead of coconut milk for a richer taste.
Tips and tricks:
- Be careful not to overcook the ohaw as it can become tough and chewy.
- Stir the mixture constantly to prevent lumps from forming.
- Adjust the sweetness to your liking by adding more or less sugar.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat.
Presentation ideas:
- Serve in a clear glass or bowl to showcase the layers of ohaw and coconut milk.
Garnishes:
- Top with toasted coconut flakes or chopped nuts for added crunch.
Pairings:
- Enjoy with a cup of hot tea or coffee.
Suggested side dishes:
- Serve with Filipino rice cakes such as puto or bibingka.
Troubleshooting advice:
- If the mixture is too thick, add more water to thin it out.
- If the mixture is too thin, add more cornstarch to thicken it.
Food safety advice:
- Make sure to use fresh ohaw and check for any signs of spoilage before using.
Food history:
- Ohaw is a popular ingredient in Filipino desserts and is often used in dishes such as buko pandan and halo-halo.
Flavor profiles:
- Ohaw has a mild, sweet flavor that pairs well with the rich and creamy taste of coconut milk.
Serving suggestions:
- Serve as a refreshing dessert or snack on a hot day.
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Region: Filipino