How To make Trinidadian Sugar Cakes
4 c Grated coconut
1 c Water
1 c Sugar
1/2 Tea cream of tarta
-r 1 Tea almond essence
Few drops of food colouring --- * see note Recipe by: Nicole Farmer <N.Farmer@CAR0201.WINS.ICL.CO.UK> * (Very few! Otherwise you'll have flourescent!) 1. Boil sugar and water to form a light syrup.
2. When bubbles the size of small pearls appear, add grated cocunut and
cream of tartar. 3. When the cocunut mixture comes away from the sides of the pan easily,
remove from heat and beat with a spoon for 3-5 minutes. 4. Add essence and food colouring and mix well.
5. Drop by spoonfuls on an oiled cookie or enamel tray.
6. Allow to harden completely.
7. Store in an airtight container.
Tip: You can divide the mixture into batches before Step 4 and add a different color to each batch. It looks really pretty in a glass cookie jar after its finished. In spite of the high sugar content, this is a really popular snack with parents for the kids. It's quick & easy. There aren't any preservatives. What you see is what you get. You have to like coconut, though. -----
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Ingredients
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2 cups brown sugar
1/4 can evaporated milk
1 coconut
3/4 cup water
3 small pieces ginger
1/2 tsp approx. red food coloring ( add according to your liking)
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HOW TO MAKE // TRINIDAD & TOBAGO SUGAR CAKE !!
Sugar cake is a well known Trinidad &Tobago sweet treat. Also, different Caribbean islands enjoy the sweetness of its coconut flavor. A variety of food coloring can be used to display the beauty of this treat. The pearly bubbles, and avalanche of caramelized sugar is the signature key in this recipe. I hope you enjoy while in lockdown. lIke, comment, share, and SUBSCRIBE.
Ingredients:
4 cups finely grated coconut
1 cup granulated sugar
1 cup water
1 tsp vanilla essence
1/2 tsp Cream of Tartar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp grated nutmeg
Few drops green/red food coloring
Guyanese Pink and White Sugar Cake ????????
Hey guys, welcome back to my channel. In this video I'm showing you how I pink and white sugar cake.
Ingredients
1 coconut (remove brown husk, grated approx. 3 1/2 cups)
1 cup white sugar
1 cup milk powder
1/2 tsp essence (preferably almond)
2-3 drops red food coloring
How to make Vermicelli Cake
how to make Guyanese Sirnee
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Guyanese/Trini Sugar Cake || Jamaican Grater Cake - Episode 38
I've brought you guys yet another coconut recipe. Coconut is so versatile, being used in a multitude of Guyanese desserts and savory dishes. These sugar cakes are very popular in Guyana, but they are also made widely throughout Trinidad, and they are known as Grater Cakes in Jamaica. These are a perfect dessert, and the nutmeg and ginger make them delectable.
Ingredients and Measurements:
6 cups grated coconut
2 cups granulated sugar
3 tsp. grated nutmeg
2 tsp. ground (or fresh) ginger
a pinch of salt
2 (12 oz.) cans of evaporated milk
1-2 tsp. of red food coloring (I like the powdered version)
Softest Oil Roti-
All Purpose Green Seasoning-
How to Bust and Grate Coconut-
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Guyanese Burnt Sugar Cakes- Episode 478
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Ingredients and Measurements:
6 cups freshly grated coconut
3.5 cups brown/Demarara sugar (use about 1/4 cup more if you like it hard and crystallized)
2 tsp. grated nutmeg
3 tbsp. freshly grated ginger
2 (12 oz.) cans of evaporated milk
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How To Make Tobago Sugar Cake | Foodie Nation x The Messy Apron
Get your sweet teeth ready because Marina of The Messy Apron is showing us how to make Sugar Cake:
Makes 30
*Note: You can half the recipe for a smaller amount of cakes but still add 1 bay leaf, 1 cinnamon stick and add 1 tsp almond essence.*
Ingredients:
4 cups coconut
4 cups sugar
1 cup water
1/2 tsp cream of tartar
1 bay leaf
1 cinnamon stick
1 1/2 tsp almond essence
Few drops of food coloring (optional)
Method:
1. Line 2 baking trays with parchment paper and set aside but keep close by.
2. Place all ingredients into an iron pot.
3. Using a wooden spoon and stirring constantly, bring mixture to a boil on medium heat.
4. Keep stirring until the mixture thickens and dries up a bit (about 10 - 15 mins).
5. Fool proof way to test for doneness* when sugar starts crystallizing on the sides of the pot (it becomes white and grainy), use 2 metal spoons to rub the mixture between them to check for that same grainy consistency.
- If it still seems wet and hasn't begun to crystallize, keep stirring with the wooden spoon until the mixture dries up some more.
- If it has started crystallizing, move quickly to the next step as it will begin setting.
6. Quickly turn off the heat and begin scooping bits of the mixture on to the two baking trays lined with parchment paper.
7. Leave to cool completely before enjoying!
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