Double Boiled Bird's Nest in Coconut
4 Thai fragrant young coconut
2 pieces of bird's nest
4 pandan leaves, cut into 2 inches sections
1/3 cup cane sugar, or to taste
1. Soak the bird's nest pieces for 2 hours or until softened. Rinse and drain.
2. Add bird's nest, pandan leaves and cane sugar to the ceramic double boiled jar, then cover with lid. Place the jar into the pot, fill the pot with enough water, then put the lid on. Double boil for 2 hours over medium heat. When the bird's nest is cooked, remove and discard the pandan leaves, then divide the bird's nest into 4 portions, set aside.
3. Crack open the top of the coconut, pour out about 1/3 cup of coconut juice from each coconut. Place 1 portion of bird's nest in each coconut, cover with the lid, then place the coconut in a ramekin or bowl.
4. Put the coconuts in pot and double boil for 1/2 hour over medium heat. Serve warm or chilled.
**You can refer the package instructions for the cooking time of the bird's nest, or you can cook the bird's nest to desired texture.
This post is linked to the event Little Thumbs Up (Oct 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.