How to toast desiccated coconut (or anything else you need to toast) Indonesian style

before-after-desiccated-coconut

Before and after toasting the desiccated coconut. See that golden brown beautiful color!!

Some recipe require toasted desiccated coconut or maybe toasted sesame seed, for an example this recipe: kerak telor.

And being Indonesian, we used a lot of both ingredients. So, here is a simple step to toast something,in Indonesian style of course. For example, we gonna toast desiccated coconut.

How to Toast Desiccated Coconut

  • Servings: depend on the amount of your desiccated coconut
  • Difficulty: easy
  • Print

Ingredients:

  • Desiccated coconut.

Recipe:

  1. Clean your frying pan or wok, make sure you don’t have any kind of dirt, oil or any kind of liquid on it.
  2. Place your desiccated coconut on a large clean frying pan or Chinese wok set on medium heat. (It need to be large because you will be stir the ingredients quickly and if you use small frying pan/wok, the desiccated coconut will go all over the place.)
  3. Stir it constantly and quickly to even out the heat (don’t ever stop, seriously, if you stopped some part will be browner than others. It got easily scorched in short amount time), keep stirring until the desiccated coconut turn to beautiful golden brown and you can smell hint of delicious nutty aroma.
  4. Turn down the heat, and enjoy your toasted desiccated coconut.

Basically it will be the same whether you want to toast desiccated coconut or sesame seed, you have to bring that golden look and their best aroma.

We hope this simple steps help you!

Trivia: Toasted in Indonesia means Sangrai and also Panggang (roasted), and that’s why sometimes we mistook toasted with roasted. Another case of miss in translation, LOL!

Keep filling your tummy!

XOXO,

Sarah & Dina

 

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2 thoughts on “How to toast desiccated coconut (or anything else you need to toast) Indonesian style

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