Recipe: Papaya Coconut Milk Sauce

Home Cooking Recipe: Papaya Coconut Milk Sauce

Notes:

Papaya itself has a different kind of fragrance, which is combined with coconut milk to make jam. Thick coconut milk is accompanied by sweet papaya. It is a perfect match with yogurt toast. It is also a good choice for bread filling.

Ingredients:

Steps:

  1. Papaya peeled and seeded, cut into peanut size

  2. Mix well with sugar and place it in the refrigerator for at least 2 hours, overnight better.

  3. Marinate the pickled papaya in a deep pot (except the wok), heat it to a boil over low heat, and continue to cook for at least 40 minutes.

  4. Papaya juice is slightly juiced and then directly beaten with a cooking stick. If you like grain, you can leave half of it.

  5. Add lemon juice, continue for a few minutes, and pour into the sterilized bottle.

  6. Store in the refrigerator after cooling at room temperature, store it for at least 3 months without opening the lid, and finish it within one month after opening the lid.

Tips:

Sugar determines the precipitation and storage time of jam pectin. If you feel too sweet, you can reduce the sugar. However, if you eat as much as possible within half a month, one papaya is generally about 1000g, you can do two or so bottles.


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