Inti Kelapa (Sweet Coconut Filling)
Place palm sugar, brown sugar and water into mixing bowl and melt 5 min | 120°C | ⤺ Speed Spoon
Add coconut, salt and cornflour and cook 5 min | 120°C | ⤺ Speed 1. Use as a filling for sweet buns or transfer into a sealable container and place into refrigerator until ready to use (see Tips).
You can find coconut flesh (fresh and/or frozen) at most Asian grocers. If using frozen coconut flesh, defrost and drain before using.
Cornflour keeps the filling moist. To make this recipe gluten free, use gluten free cornflour.
Use Inti kelapa as a filling for sweet buns, with pulut inti (glutinous rice with a sweet coconut topping) or to make kuih ketayap (crepe with a sweet coconut filling).
You can store Inti kelapa in a sealable container in the refrigerator for up to 1 week.
Ingredients
Directions
Place palm sugar, brown sugar and water into mixing bowl and melt 5 min | 120°C | ⤺ Speed Spoon
Add coconut, salt and cornflour and cook 5 min | 120°C | ⤺ Speed 1. Use as a filling for sweet buns or transfer into a sealable container and place into refrigerator until ready to use (see Tips).
You can find coconut flesh (fresh and/or frozen) at most Asian grocers. If using frozen coconut flesh, defrost and drain before using.
Cornflour keeps the filling moist. To make this recipe gluten free, use gluten free cornflour.
Use Inti kelapa as a filling for sweet buns, with pulut inti (glutinous rice with a sweet coconut topping) or to make kuih ketayap (crepe with a sweet coconut filling).
You can store Inti kelapa in a sealable container in the refrigerator for up to 1 week.
