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Loading...This soft, chewy coconut candy from Vietnam's Ben Tre province transforms coconut cream and sugar into glossy, melt-in-your-mouth squares. The traditional treat is scented with pandan and studded with crunchy peanuts for a satisfying contrast of textures.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings20
Yield20 pieces
Nutrition Facts
Per serving (estimated)
- 110 kcalCalories
- 7 gFat
- 5 gSaturated Fat
- 12 gCarbs
- 0.5 gFiber
- 10 gSugar
- 1 gProtein
- 55 mgSodium
- 65 mgPotassium
- 8 mgCalcium
- 0.4 mgIron
- 0.5 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the candy
- 2 cups fresh coconut cream (about 400 ml)
- 1 cup granulated sugar
- 1/4 cup malt syrup or light corn syrup
- 2 pandan leaves, knotted (or 1/2 tsp vanilla extract)
- 1/4 tsp fine sea salt
For the coating and add-ins
- 1/3 cup roasted unsalted peanuts, roughly chopped
- 2 tbsp toasted white sesame seeds
- 1 tbsp neutral oil, for greasing
Directions
- Line a small square pan (about 7×7 inches) with parchment paper and lightly grease with the neutral oil; set aside.
- In a heavy-bottomed nonstick saucepan, combine the coconut cream, sugar, malt syrup, salt, and pandan leaves. Stir over medium-low heat until the sugar fully dissolves, about 3 minutes.
- Increase the heat to medium and bring the mixture to a gentle boil, stirring constantly with a wooden spoon to prevent scorching on the bottom.
- Continue cooking and stirring for 18-22 minutes, until the mixture thickens, turns a pale caramel color, and pulls away from the sides of the pan in a soft ribbon when you lift the spoon.
- Remove and discard the pandan leaves, then fold in the chopped peanuts and sesame seeds so they are evenly distributed.
- Immediately pour the hot candy into the prepared pan and spread it into an even layer about 1/2 inch thick using an oiled spatula.
- Let cool at room temperature for 2 hours until firm but still pliable, then cut into 1-inch squares with an oiled knife.
- Wrap each piece individually in wax paper or rice paper wrappers, twisting the ends to seal, and store in an airtight container at room temperature for up to 2 weeks.
Cook’s Notes
- Stir continuously once the mixture begins to bubble, as coconut cream scorches easily and can ruin the batch in seconds.
- A candy thermometer helps: aim for 230-235°F (soft-ball stage) for a soft, chewy texture rather than a brittle snap.
- Fresh, full-fat coconut cream yields the richest flavor; canned coconut cream is a fine substitute but strain it first.
- For a chocolate variation, stir in 2 tablespoons of unsweetened cocoa powder with the sugar at the start.
- If the candy hardens too much while cutting, warm your knife briefly under hot water and wipe dry between slices.
