Sea coconut which is also called as water chestnut. It is quite a popular fruit in Asian countries especially in Indonesia, Malaysia and Thailand. The shape of sea coconut looks more alike the common coconut but different in colour and it's also smaller in size. We can easily buy fresh sea coconut at wet market or supermarket over here. For those who live out of this region, can get the can sea coconut from the Asian store.
Fresh sea coconut normally came in clean whole one with skin. Before cooking, we need to peel off the skin. The young fruits texture is very soft compare to the ripe one which I love the most.
This is the sea coconut after cleaning and peeled. Looks like a transparent jelly.
I'll normally used sugar cane rock and red dates for this kind of recipe, which will brings out the aromatic flavour of this sweet soup.
So, slice the sea coconut to a smaller bite size and add all the needed ingredients into the slow cooker. Starts boiling it over low heat by using the slow cooker at night. And serve in the next day.
And these are called as 'kolang-kaling' or 'buah atap'. Normally, we can only get them in packaging as below.
These kind of fruits can only be sold after some processing stages because the fresh fruits are not suitable for direct intake.
This is the 'atap' fruits and it's about the size of a 'longan'.
And this is the 'atap' tree which we can find locally. My hubby said the fresh fruits got a funny taste that you don't even want to eat them.Ingredients :
*
10pcs fresh sea coconut
3L boiling water
handful red dates
200gm sugar cane rock
1 cup 'atap' fruits
*
Method :
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- slice the after peeled sea coconut.
- combine all ingredients into the slow cooker pot, except 'atap' fruits.
- leave to boil over low heat over night.
- then off the heat, add in the 'atap' fruits and serve.
*
*for those who are not using slow cooker, boil the ingredients for at least 1/2 hour over high heat and 1-1/2 hours over low heat. Add in more water if needed.
27 comments:
The only sea coconut I've tasted was the one in cough syrup that my father gave me. LOL. They are probably hard to find here. But I bet they taste great.
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Hi Divina, thanks a million! That's very kind of you. Really really appreciate it. I'll check out the site later when I'm free. Cheers.
What a fantastic looking fruit. I love learning about these new things, I've never seen one here in england.
So unusual and interesting. I've always hated water chestnuts, but this looks like a great way to prepare them. Well done!
This is something that I won't be able to make, but find fascinating anyway.
I love to have this once in a while. Very tasty and refreshing.
我也很喜欢喝这道糖水！
I always love it when you share these recipes - things I would have never known about...thank you
I also like to check out all these new to me recipes! You bring us fun and interesting things that we can't always find where we are, but that's the fun of it!
Oh water chestunts, I rememebr having had them in Asia. Tonight .. we had boiled chestnuts that were brought to me from Auvergne, in the center of France.
oh how i miss buying the fresh sea coconut and make something quite similar to that!!!
Love it when you show pics ... now I know what I need to get. I love this but, never knew how to make it over here ... since stuff we find back home are not easily found here ... or by different name.
Thanks for sharing and making it so easy to understand.
oh....that's how sea coconut looks like. I have eaten but not sure whether it's sea coconut or not....that's pathetic huh.
Hana : Glad that you like it! Next round you can order this when you're in the Asian Restaurant for meal...he he..
VMatter : Welcome on board! Glad that my posting did help to indulge your appetite in this fruit. Hope to hear from you more often.
Mary : You actually can try those from can one! Easier to prepare & hassle free. Just cook it with syrup for a couple of minutes & serve with ice-cream.
Anncoo : Yeah, we're lucky enough to be an Asian. But in the opposite, we can't easily find those boysenberries, rasberry etc over here too!We can get the frozen one =D
Chin : Come over & join me! ha ha...
Drick : Now, you know what to order when you're in the Asian/Chinese Restaurant next time!
Lyndsey : I think you won't be able to find the fresh one but the can one instead. The can one is more easier to serve and it's hassle free. Cook it with a little syrup over low heat for a couple of minutes. Then serve with ice cream!
Laura : Sounds wonderful! So, am I invited? ha ha....
3HTummies : Welcome on board! Glad that you like it too. Hope to hear from you more often.
Tricia : Hi, welcome on board! I'm really glad that my posting did help you in the way you wanted. So, enjoy yourself and hope to hear from you more often!
Mary : Ha ha ha...are you born here???
Have a wonderful time and Cheers.
With Love, Kristy
looks great i love learning about new foods from you thanks Rebecca
I have not eaten the sea coconut for a long long time! I remember that I used to have it in ice kachang.
This does look good... The atap chee looks great as well!
Never had those before...when you said "water chestnuts" I thought about "ma ti"...
This should be a great light dessert after a heavy meal.
I just learned a lot. Thanks.
So interesting Kristy! I've never seen sea coconut, so cool!
I love learning about these new things, I've never seen one here in england.
The sea coconut (海底椰 hai di ye),or prepared remedies, sold in Hong Kong and Guangdong, also in south east Asia today is not the African sea coconuts used in Chinese medicine but are the fruit of sugar palm (Borassus flabellifer Linn;) from Thailand and other south east Asian countries.
Google hai di ye and you will see.
Joe Hing Kwok Chu
Hi Joe， thanks for the details! It is nice to learn more. But all these years(since I was a kid!) we have been calling it as sea coconut... I mean almost the whole south east Asian. I was wondering why!? Thank you very much for writing in and hope to hear from you more often. Ciao.
Regards, Kristy
Doctor Joe, again it's a great pleasure for having you here.
I wonder if I can even get those here? I would love to try this. Thanks for linking it up for my slow cooker recipe index :-)
http://en.wikipedia.org/wiki/Water_chestnut
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