Ads
related to: keo dua coconut candy
Search results
Results From The WOW.Com Content Network
Traditional coconut candy making. Kẹo dừa is a Vietnamese coconut candy most commonly produced in Bến Tre province, Vietnam, with coconut milk and coconut cream. The Ben Tre Province is nicknamed by the Vietnamese as the "Land of Coconut" (Xu Dua). The Vietnamese term for coconut candy is "kẹo dừa", with kẹo = candy and dừa = coconut.
Traditional process of producing kẹo dừa . Coconut candy refer to various candies made with coconut or coconut flavorings. In Vietnamese cuisine, kẹo dừa is most commonly produced in Bến Tre, using coconut milk and coconut cream. In the United States, coconut candy was sometimes spelled as cocoanut candy.
Kalamai – Traditional Chamorro corn and coconut pudding; Kalamay – Filipino sweet delicacy; Kalathappam – Indian dessert; Kẹo dừa – Vietnamese coconut candy; Kerak telor – Indonesian spicy omelette dish; Kerisik – Traditional Malay condiment; Khanom krok – Thai dessert cooked in a mortar pan – Thai coconut rice pancake
Coconut bread, bake and cakes: Coconut candy: Prepared with coconut milk and coconut cream, the term "Coconut candy" most commonly refers to the candy produced in Bến Tre province, Vietnam. Coconut ice cream: Coconut soup: Oil down: A stew of breadfruit, salted meat or chicken, coconut milk and spices. [1] Rice and peas
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Pages for logged out editors learn more
A sweet confectionery originating from Java, Indonesia. It's made from equal parts coarsely grated coconut and sugar, often brightly colored. Gula Gait A sweet stick-like candy (Also known as wood candy because its color and texture resemble chunks of wood) made from palm sugar or white sugar that commonly found in East Borneo, Indonesia.
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Donate
Coconut toffee is a traditional chewy candy from the Philippines made with muscovado sugar and coconut milk boiled until thick and then allowed to cool and harden. It is also locally known as balikutsa in the Visayas and Mindanao , and gináok in the Tagalog regions .