I like to call it grated coconut clusters.
Making kube cake is so simple. Yes, so simple; all you need is coconut, sugar and a little lemon juice to enable you get a soft caramel. Now after you have the above:
1. Crack a fleshy matured coconut, remove the brown bark, wash and grate coconut using preferably the small size of coconut.
2. Put sugar in a saucepan, add lemon juice and some water, stir and put on fire. Now, this is not the time to multitask or reply that text you were suppose to reply in the morning or get distracted by the noise at the backyard. Do not even attempt to take water from the fridge. We need the sugar intact, nicely golden, watch carefully, closely, guard with your eyes.
3. That is it! Golden caramelised sugar is what we after. After, just stir in grated coconut. Stir continuously, do not stop. Stop and we will end up with half burnt coconut. This is not rice, we don’t want kanzo (under of burnt rice).
4. Immediately coconut is all brown and fragrant, remove from fire, put saucepan in cold water to stop the cooking process. If prefer a 2017 21st century technique, use a metallic tablespoon dipped in cold water to scoop and place on stray. (Otherwise you will have to use your hand). Leave it to cool and store in air tight container. I doubt that would be necessary, just dig in!
- 1 matured coconut fruit aka kube dwe
- ½ cup sugar
- ¼ cup/ 60ml water
- 1 teaspoon lemon juice
Crack coconut fruit, remove the hard bark, wash and grate into desired sizes. Spread grated coconut on towel to dry slightly.
Put sugar in a heavy bottom pan, add water and lemon juice and stir together. Put on medium heat till turns golden. Reduce heat to low and stir in grated coconut. Continuously stir till coconut turns a slighter shade of brown.
Remove from heat, put saucepan in water to cool coconut and stop the cooking process. Dip tablespoon in cold water, scoop coconut onto a stray or plate. Continue till all the candy has been scooped into balls. Leave to cool down and store in an airtight container.