Brilio.net - Kolang-kaling is the name for the fruit that comes from the sugar palm tree. Usually palm fruit is used as a mixture of various drinks or sweet foods, such as compote. Not only that, palm fruit is also often cooked into sweet, soft and chewy sweets.
Like making sweets in general, this sweet palm fruit is also cooked with a mixture of sugar as the basic ingredient. Then, to make it even more attractive, there are also those who add food coloring to make the candied fruit palm fruit even more appetizing.
However, there is one thing that differentiates candied fruit and frond fruit from other sweets, namely the processing process of fruit and frond fruit. When it is raw, this ingredient is known to have an unpleasant sour smell. Apart from that, there is mucus covering the palm fruit. This mucus can make the palm fruit less tasty and go stale quickly when stored.
You really need special tricks when making palm fruit so that it is tastier and lasts longer. Usually some people will soak the palm fruit first before cooking it with sugar. But instead of soaking in plain water, the palm fruit must be soaked in rice washing water overnight to remove mucus and the sour smell.
Even though this method is indeed effective, it is certainly less effective if you want to make candied palm fruit in a short time. But there's no need to worry, there are other tricks that can be practiced so that the candied fruit and frond fruit are not slimy, sour, and can be stored for a long time.
This trick for sweet palm fruit was once shared by YouTube user Yani Susiani. Through one of the uploaded videos, he admitted that he only relied on one additional ingredient to make the sweet fruit palm fruit tastier.
Tricks to ensure that candied fruit and fronds are not slimy, sour and long-lasting
Reported by BrilioFood on Tuesday (12/3), the additional ingredient in question is lime juice. So, this lime juice will later be used in the second boiling process. Or more precisely, when the palm fruit is cooked with sugar until thick.
So before cooking with sugar, the palm fruit still has to be boiled with 3 pandan leaves and 5 lime leaves. This aims to eliminate mucus and the sour smell. So, when boiling, make sure the palm fruit is clean and has been washed.
photo: YouTube/Yani Susiani
After that, boil the palm fruit in a covered pot until the water boils. When it's boiling, open the lid of the pan. Then leave it for approximately 2 minutes, then turn off the stove heat. Next, lift and drain the fronds.
For the second boiling stage, simply prepare 500 ml of water in a pan. Then add 225 grams of granulated sugar, a pinch of salt, 5 lime leaves and 3 knotted pandan leaves. Cover the pan and boil until the water boils.
photo: YouTube/Yani Susiani
When the water has boiled, add the palm fruit that was drained earlier. Add a little red food coloring (to taste), then stir. After that, cover the pot again and wait until the water boils again.
When the water returns to a boil, open the lid of the pot. At this stage, add 1/2 tsp lime juice (from 1/4 lime). Then stir and let the water boil in an open pot for 2 minutes.
photo: YouTube/Yani Susiani
Next, turn off the stove and cover the pan again. Leave the palm fruit in this position until it cools (room temperature). This will make the sugar water penetrate more fully into the fruit and fronds.
photo: YouTube/Yani Susiani
When it feels cold, transfer the candied fruit and fronds to a container. So, you can eat this palm fruit straight away as a snack. Or you can also store it in an airtight container and place the sweet and fruity fruit in the refrigerator.
Tricks so that candied fruit and fronds don't become slimy
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Tips for storing palm fruit so it doesn't get sour.
Kaling is a food that is easily acidic. To store palm fruit so it doesn't smell sour, here are some tips you can try:
1. Choose fresh palm fruit.
Make sure to choose palm fruit that is still fresh and not too ripe.
2. Avoid direct air exposure.
Store the palm fruit in an airtight container or wrap it tightly using plastic cling film to avoid direct air.
3. Store in sugar water.
To store the palm fruit for a longer period of time, soak the fruit fruit in a sugar water solution in a 1:1 ratio. Change the sugar solution regularly to prevent spoilage.
4. Add a little citric acid.
If you want to give the fruit fruit a fresh taste and prevent it from becoming sour, add a little citric acid to the sugar water solution.
5. Store in the refrigerator.
Store the palm fruit in the refrigerator to maintain moisture and prevent spoilage.
6. Avoid contamination.
Make sure the storage container and tools used are clean so that they are not contaminated with bacteria which can speed up spoilage.
7. Use an airtight container.
Store the palm fruit in an airtight container and do not leave it exposed to direct air.
8. Pay attention to storage temperature.
Make sure the storage temperature for palm fruit is stable, ideally between 0-4 degrees Celsius to slow down the rotting process.
9. Use it for the shortest time possible.
Palm fruit tends to turn sour quickly after opening, so it's best to use it as soon as possible after opening.