White Coconut With Secret of Chef do Brasil
SECREDO -Cocada Branca do (Brazil)
V Options and other suggestions
I option:
White cocada:
Ingredients:
2 kilos of freshly grated coconut at the time in the thick coarse
2 pounds of refined sugar
½ liter of cold water
1 cup white tea (glucose)
2 large cinnamon sticks, 8 Indian carnations,
3 thin slices of ginger (optional)
Way of preparing:
Put the grated coconut, sugar, water, cinnamon stick, clove and ginger in a pot or large pan, mix well.
Bring to low heat, stirring constantly until all the water is dry, before removing from heat, add the glucose, mix well, until incorporated in the mass.
The glucose is white milky color serves to give alloy in the cocada, to be the true cocada. Commercial.
* GLUCOSE IS THE SECRET OF CONFETTIER OR CHEF *
After the coconut ready, leave to rest for an hour in a cool and dry place, not in the refrigerator.
Remove cinnamon sticks, cloves and ginger.
Modeling:
Mold the cocadas with the help of a deep spoon or two spoons, or a shovel to cut cake, or in aluminum or plastic molds.
After the cocadas ready put to dry for 12 hours, on paper of butter.
Store in the shop window, or store inside a closet with a screen or in a cool, dry place, protected with screen or filó.
It can not put in the refrigerator, which hardens and dries a lot.
II option:
Burned Sugar Coconut
Make the same as the previous recipe, with the difference that you need to burn the sugar until it turns to the color of guarana.
Be careful before you cook the coconut, so do not burn the sugar that gets bitter.
If you need to stop cooking, place the pan of the burnt sugar in a bowl of ice water and plenty of ice.
III option:
White Coconut With Coconut Shell
Make the same true white coconut, with the difference is that it cuts the coconut without taking the film that covers the whole coconut.
IV option:
C o c a d e M a r r o m
Make the same white coconut recipe, except that you change the refined sugar to brown sugar.
V option:
Coconut Coconut With Passion Fruit
Ingredients:
3 cups freshly grated coconut
3 cups (tea) sugar
2 cups (tea) of juice of pure passion fruit, does not serve industrialized.
1 cup cold water (tea)
1 tablespoon full of glucose
Ingredients below (optional):
1 cup ground (tea) walnuts
½ cup of raisins without seeds
Way of preparing:
Put in a large saucepan, the sugar with the fresh coconut grated the passion fruit juice, the cold water.
Bring to medium heat, stirring constantly (with a high wire spoon) for 30 'to 40' minutes or until dry, before adding to the fire, add glucose.
After the coconut ready and cold add the ground walnuts and the raisins without seeds.
Let cool make a roll as if it were a round or long cut gnocchi.
To Market:
To sell small or large polka dots or 2 centimeters long, or mold to your liking.
Place in paper cups, or in silver or golden moldings, with a plastic lace washcloth.
It can do with other flavors such as purple potato, acerola pineapple, cashew, carambola kiwi among others.
Replace the passion fruit juice with any ingredients above, or you can put juice and the pulp together ..
SECREDO -Cocada Branca do (Brazil)
V Options and other suggestions
I option:
White cocada:
Ingredients:
2 kilos of freshly grated coconut at the time in the thick coarse
2 pounds of refined sugar
½ liter of cold water
1 cup white tea (glucose)
2 large cinnamon sticks, 8 Indian carnations,
3 thin slices of ginger (optional)
Way of preparing:
Put the grated coconut, sugar, water, cinnamon stick, clove and ginger in a pot or large pan, mix well.
Bring to low heat, stirring constantly until all the water is dry, before removing from heat, add the glucose, mix well, until incorporated in the mass.
The glucose is white milky color serves to give alloy in the cocada, to be the true cocada. Commercial.
* GLUCOSE IS THE SECRET OF CONFETTIER OR CHEF *
After the coconut ready, leave to rest for an hour in a cool and dry place, not in the refrigerator.
Remove cinnamon sticks, cloves and ginger.
Modeling:
Mold the cocadas with the help of a deep spoon or two spoons, or a shovel to cut cake, or in aluminum or plastic molds.
After the cocadas ready put to dry for 12 hours, on paper of butter.
Store in the shop window, or store inside a closet with a screen or in a cool, dry place, protected with screen or filó.
It can not put in the refrigerator, which hardens and dries a lot.
II option:
Burned Sugar Coconut
Make the same as the previous recipe, with the difference that you need to burn the sugar until it turns to the color of guarana.
Be careful before you cook the coconut, so do not burn the sugar that gets bitter.
If you need to stop cooking, place the pan of the burnt sugar in a bowl of ice water and plenty of ice.
III option:
White Coconut With Coconut Shell
Make the same true white coconut, with the difference is that it cuts the coconut without taking the film that covers the whole coconut.
IV option:
C o c a d e M a r r o m
Make the same white coconut recipe, except that you change the refined sugar to brown sugar.
V option:
Coconut Coconut With Passion Fruit
Ingredients:
3 cups freshly grated coconut
3 cups (tea) sugar
2 cups (tea) of juice of pure passion fruit, does not serve industrialized.
1 cup cold water (tea)
1 tablespoon full of glucose
Ingredients below (optional):
1 cup ground (tea) walnuts
½ cup of raisins without seeds
Way of preparing:
Put in a large saucepan, the sugar with the fresh coconut grated the passion fruit juice, the cold water.
Bring to medium heat, stirring constantly (with a high wire spoon) for 30 'to 40' minutes or until dry, before adding to the fire, add glucose.
After the coconut ready and cold add the ground walnuts and the raisins without seeds.
Let cool make a roll as if it were a round or long cut gnocchi.
To Market:
To sell small or large polka dots or 2 centimeters long, or mold to your liking.
Place in paper cups, or in silver or golden moldings, with a plastic lace washcloth.
It can do with other flavors such as purple potato, acerola pineapple, cashew, carambola kiwi among others.
Replace the passion fruit juice with any ingredients above, or you can put juice and the pulp together ..
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