Sweet Macapuno, Minatamis na Macapuno
Sweet Macapuno, Minatamis na Macapuno. Have you been looking where to buy Macapuno Nuts, try the Mahogany Market up in Tagaytay. I have been visiting the market regularly and I could confirm that Macapuno Nuts are always available in at least 2 stalls. The Mahogany Market in Tagatay is a market haven of local root crops, fruits and other Ginataang Halo Halo ingredients. Just recently I have discovered that Tugi or Tuge which I always thought that it is only available up north in Ilocos Region, is also available.
On my last visit to Mahogany Market, I bought 3 Macapuno Nuts, the nuts are priced by weight, Php.60 per kilo. The price may be expensive, probably for the reason that only a certain small number of Coconut will develop as Macapuno Nut, and it is prized as delicacy. Macapuno Nut must also be best consumed or cooked with in 3 to 5 days. More than 3 days the quality will deteriorate or worst spoiled.
To check a Coconut if it is Macapuno Nut, vigorously shake the coconut, if there is no whirl sound of coconut water, changes is it is a Macapuno Nut. Once cracked open the nut should almost filled with soft jelly like meat or flesh. Some may have little oily liquid or small quantity of coconut water.
Macapuno is traditionally made into sweets and desserts. Below is a video on how to make Sweet Macapuno, Minatamis na Macapuno, but the video only provide ratio measurement and quantities of the ingredients. Never the less the cooking instruction is very clear.
Now below is the recipe of my Sweet Macapuno, Minatamis na Macapuno.
3 large Macapuno Nuts, meat grated into strips
500 grams refined sugar, adjust to preferred sweetness
1 1/2 -2 cups water
pandan or vanilla essence
In a medium size sauce pan, heat the water until it start to boil. Stir in the sugar until it dissolved. Continue to simmer for 2 to 3 minutes or until the liquid turn into sticky syrup. Now gradually add in the grated macapuno meat, continue to cook, gently continuously stirring until the macapuno meat become translucent. Drizzle few drops of pandan or vanilla essence during the final stage of cooking. When done remove from the pan, let cool down and refrigerate until ready to serve.
See other desert recipes;
Buko Almond Salad with Vanilla Ice Cream
Buko Pandan Salad with Pandan Ice Cream
Buko Fruit Salad, Fresh Buko Version
Cheesy Buko Fruit Salad
Buko Melon Salad
Buko Fruit Salad
Buko Pandan Salad
Fresh Fruit Salad
Almond Jelly, Lychee and Pineapple Salad
Kamias Jam, Ginger Lily Jam
Baked Leche Flan
Avocado at Condensada, Avocado with Condensed Milk
Razon’s Halo Halo, Saba Macapuno Halo Halo
Ginataang Halo Halo, Special
Minatamis na Saging
Minatamis na Saging with Kalamansi Zest
Minatamis na Saging with Sago