Brilio.net - Made from extracting grated coconut with water, coconut milk has a rich texture and a soft, savory taste. Coconut milk is often used in curries, soups and various desserts. Its uniqueness and flexibility make coconut milk an irreplaceable cooking ingredient in the kitchen, because it can provide a distinctive taste and deliciousness to every dish.
Judging from the manufacturing process, grated coconut to be made into coconut milk is usually mixed with water. Then the mixture of coconut and water will be squeezed until it releases juice or what is often called coconut milk. This juice is then used to mix various foods and drinks.
At first glance, the process of making coconut milk is very easy, but actually this affects the texture and volume of the coconut milk, you know. Yup! Squeezing the coconut well can produce coconut milk that is thicker, more abundant and not runny. This condition of coconut milk tends to give a thicker texture and rich taste to dishes.
However, to get thick coconut milk , you should avoid using plain water to squeeze the grated coconut. There are other tricks you can use to squeeze coconut milk so that the results are thicker and more abundant. Well, this trick was shared by YouTube user Koki Medok through one of the uploaded videos.
An easy way to squeeze coconut milk so that the results are thick.
Reported by BrilioFood from YouTube Chef Medok, Wednesday (22/5), the key to getting abundant coconut milk is to use warm water. So mix the grated coconut with warm water. Then stir it and let it sit for a while.
photo: YouTube/Chef Medok
Next, put the grated coconut and warm water into the blender. After that, blend until completely smooth for approximately 1 minute. So, this process is an important key that will help produce thicker and more abundant coconut milk.
photo: YouTube/Chef Medok
If so, strain the grated coconut. Only then squeeze the coconut dregs so that more coconut milk juice comes out. Well, the coconut milk produced is more concentrated, abundant and thick, you know. Apart from that, the color of the coconut milk is also whiter, indicating that the coconut milk is not runny.
photo: YouTube/Chef Medok
Having been watched more than 54 thousand times, this video about tricks for squeezing coconut milk immediately got the attention of netizens. Who would have thought, many other YouTube users were interested and also provided responses directly in the comments column. Some of them even validated that this trick does produce thicker coconut milk.
"I'm the same way, that's the way to do it, at first I didn't find the method on purpose because I was too lazy to try pressing the coconut milk, in the end I had the idea to just put it in a blender.... I was lazy because my hands weren't strong enough to feel it because I had an injury," said YouTube @ririnwicaksono3691.
"It makes sense... If you put it in a blender, the coconut becomes smoother so there's nothing to strain and the oil comes out optimally. Giving warm water also helps to dilute the oil a little," explained YouTube @julisawanto3301.
"Wow... Thank you for the recipe, Chef Medok, very useful," said YouTube @trifebriyanto8304.
"Thank you for your knowledge, mother," said YouTube @aunjumadi5191.
"Thanks for the thick spy method," commented the YouTube account @amatamat6137.
Tips for processing coconut milk so that it doesn't break easily and go stale.
Processing coconut milk so that it doesn't break easily and goes stale requires several special techniques. Here are 9 tips to help you:
1. Choose quality coconut milk.
Use fresh coconut milk or high quality instant coconut milk. Fresh coconut milk tends to be more stable than coconut milk that has been stored for a long time.
2. Add salt.
A pinch of salt can help stabilize the coconut milk and prevent it from breaking apart during the cooking process.
3. Use low to medium heat.
Cooking coconut milk over low to medium heat helps prevent the coconut milk from breaking. Too high heat can cause the coconut milk to boil quickly and burst.
4. Stir continuously.
Continuously stirring the coconut milk while cooking helps maintain the emulsion and prevents the oil and water from separating.
5. Add coconut milk gradually.
If a recipe calls for adding a large amount of coconut milk, add the coconut milk a little at a time. This helps the coconut milk adapt to hot temperatures and reduces the risk of breaking.
6. Use pandan leaves or lemongrass.
Adding pandan leaves or lemongrass when cooking coconut milk can help provide a good aroma and maintain the stability of the coconut milk.
7. Avoid using spoons or metal tools.
Use a wooden spoon or silicone spatula when stirring the coconut milk. Metal tools can cause sudden changes in temperature and increase the risk of coconut milk breaking.
8. Store coconut milk properly.
If not using immediately, store coconut milk in an airtight container in the refrigerator. Fresh coconut milk can last 1-2 days in the refrigerator, while instant coconut milk can be stored according to the instructions on the packaging.
9. Add tamarind or lemon.
A little acid from tamarind or lemon can help stabilize the coconut milk and prevent it from splitting. Add acid at the end of the cooking process for best results.