Sweets and drinksCandyVietnamAbout 40 minutes of cooking, plus a few hours to set
Keo dua ben tre gives you a chewy, fragrant candy rich with mature coconut. The hardest part is the cooking, since a few seconds of inattention scorches the bottom of the pot. Cook over low heat with constant stirring until the mixture reaches about 125C.
As soon as it is thick and chewy, stir in the coconut oil and pour it straight into a parchment lined mold. Once completely cool, oil a knife and cut it into squares about 1cm across.
This batch weighs about 320g, at roughly 199 calories per 100g.
Method
Line a mold with parchment paper, pressing it square into the corners, and set it aside.
Put 220g coconut milk, 35g malt syrup, 1g salt and 54g kOBE Monk Fruit Blend in a pot.
Set the heat low and cook until the candy is thick and chewy, around 125C on a thermometer. Stir constantly, because it scorches very easily.
As soon as it is thick and chewy, quickly stir in 10g coconut oil and pour it straight into the prepared mold.
Once the candy has set and cooled completely, turn it onto a board, rub a thin film of oil on the knife and cut it into squares about 1cm across.
Wrap the pieces in parchment or candy wrappers.
Tips
Choose mature coconut with thick, white, rich flesh rather than the young coconut meant for drinking.
A cast iron pan or heavy bottomed pot with constant stirring keeps the bottom from burning.
A thin sheet of rice paper wrapped around each piece absorbs moisture, and that layer is edible.
A thin film of oil on the knife keeps the pieces from sticking as they are cut.
Without a thermometer, drop a little of the mixture into cold water, and it is ready when it rolls into a soft ball.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.