1 cup grated coconut sharp knife
½ cup whole milk mechanical grater
1 cup sugar carajay/saucepan
? cup molasses stainless steel spoon
stove
PACKAGING MATERIAL pans
cellophane stainless steel basin
PE bags (0.003-in thickness)
PROCEDURE
1. Pour and mix milk, molasses and sugar in a carajay and allow to boil.
2. Add grated coconut and cook over low heat with constant stirring.
3. Cook until a little of the mixture hardens when dropped into cold water.
4. Pour into butter-greased pans taking care to spread evenly to obtain uniform thickness. Allow to cool slightly.
5. Cut into small pieces or according to desired sizes and wrap in cellophane individually.
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