A popular ingredient in coastal cooking, coconut is known for many health benefits. Though high in saturated fats, coconut speeds up metabolism, which aids weight loss. It is also a good source of dietary fibre. For this edition, our expert chef turns coconut into a guilt-free Burmese dessert.
Tagu Piyan (chilled coconut custard with sago)
Recipe by: Ansab Khan, head chef, Burma Burma
Preparation time: 30 minutes
Coconut milk: 1 ltr
Agar agar: 15g
Condensed milk: 100ml
Sugar: ½ cup
Sago: 1 cup
Palm jaggery: 1 cup
Brown sugar: 2 tbsp
Fresh grated coconut: ½ coconut
Soak the agar agar in water, boil coconut milk and add in the soaked agar, condensed milk and sugar. Cook for a few minutes till it thickens to coating consistency. Remove from heat and set it in a tray or round moulds.
Soak the sago in water for 30 minutes.
Boil the sago and palm jaggery separately.
Once the sago turns transparent and is cooked, add in the palm jaggery and brown sugar.
For plating, de-mould the custard on a platter and scoop the centre with a round pastry cutter. Pour the warm sago mixture in the center and garnish with fresh grated coconut and palm jaggery.
Winning reader recipe
Fiery coconut chutney
Recipe by: Aftab Karim
Preparation time: 15 minutes
Coconut slices: 5-6 (half inch thick)
Red chillies: 3-4
Garlic cloves: 5
Oil: 2 tbsp
Salt: as per taste
Heat oil in a wok and shallow fry coconut slices till deep golden brown.
Switch off the flame, add red chilly and garlic cloves in the warm oil, let it crackle for a minute and transfer all the ingredients in a grinding jar; let the mixture cool a little.
Add water, salt and grind as per desired consistency (little coarse preferable).
Serve with snacks of your choice.