Coconut Jam (Filipino: matamis na bao or minatamis na bao) is a jam made of coconut milk and sugar. It is very well known in Southeast Asia, such countries like Brunei, Indonesia, Malaysia, Singapore, Thailand and the Philippines. (Wikipedia)
Minatamis na Bao (Coco Jam)
Makes 2 pints
5 regular size coconut, grated (niyog)
3 ½ cups water, divided
1 big panocha (panutsa)
1 cup glucose (invert sugar)
Squeeze the grated coconut meat (with clean hands) to extract coconut milk. For the first extraction, do not add water. But you can sprinkle some warm water if needed (if its too dry).
Squeeze the grated coconuts with your fist together to extract the milk. Strain the extracted milk through a sieve or a mesh. Set it aside.
For the second extraction, add 2 cups of warm/hot water to the same (niyog) grated coconut. Do the same procedure to squeeze out milk. Strain and transfer into another bowl. Set aside.
For the 3rd extraction, add remaining 1 ½ cups of the water to the same grated coconut. Squeeze out milk again from grated coconut and repeat the same process. The amount of coconut milk from all 3 extractions should be approximately 5 cups.
Chop the whole panocha into small cubes to make it easy to melt.
In a large pot, combine the 5 cups of extracted coconut milk, panocha pieces and 1 cup glucose. Let it cook over medium heat and constantly stirring at regular intervals. Adjust heat to low and just let it simmer until it becomes thick. Leave allowance to cool down, it gets thicker as it cools down.
Let it cool and transfer to sterilized bottles. Serve as a spread for pan de sal or crackers.
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