Tuesday, October 03, 2006

Pineapple kopyor ice


This is my 2nd post for kopyor ice and it is not much different compared to the previous one. The only difference is the fruit mix ingredient.

Just to recall:
I don't actually know how to say "Kopyor" in English. My mum told me, kopyor is made from young coconut meat from a special kind of coconut. This special coconut will not mature and the meat inside will not harden as in old (mature) coconut.

According to
http://www.agnet.org/library/rh/2003002c/ :
THE SPECIFIC nature of `kopyor' on coconut plant is its abnormal fruit endosperm
controlled by recessive gene (Kk or kk). Based on phenotypic characteristics,
kopyor could not be differentiated from a normal coconut.

Kopyor is very delicious especially if you mix it with syrop and other fruits such as jack fruit, pineapple or avocado or the normal young coconut meat to make some dessert or some eksotic drinks. I have never found kopyor in other countries outside Indonesia.
Mixed kopyor ice is a special drink to quench your thirst during the hot summer day.
Even in Indonesia, not many places sell this classic eksotic drink because kopyor is not easy to get.
Since kopyor is not easy to find, many people try to create the kopyor immitation using jelly that has been mixed with coconut milk and coconut juice.

Here is the recipe:
To make this drink, you need 5 whole young coconuts. The best type of young coconut to use is pandan coconut because pandan coconut has a very sweet fragrance and tastes so fresh.
Ingredients:
500 ml coconut juice
200 gr young coconut flesh
50 ml rose syrop/grenadine
1 can of cubed pineapple in a can (if you have fresh pineapple - by all means - just use the frest one)
200 ml rock sugar syrop (you can just boil some rock sugar with 200ml water to make your own syrop)
1 can nata de coco (in some countries nata de coco is sold as canned fruit. According to Wikipedia (the free encyclopedia) Nata de coco is a chewy, translucent, jelly-like
food product produced by the bacterial fermentation of coconut water.)
Some ice cubes

For kopyor imitation:
1 packet Agar-agar (jelly) powder (the Indonesian brand Swallow Globe yellow packet is the best to make this kopyor imitation)
200 ml thick coconut milk
1/2 tsp salt
1 big block of ice (you can make the ice by yourself by freezing some water inside a medium size Glad zipped lock plastic bag)
900 ml coconut juice

For coconut milk sauce:
500 ml coconut milk from 1 whole coconut
1 tsp salt
2 pandan leaves
1/2 tsp vanilla powder

To make the kopyor imitation:
  1. Mix the coconut juice, coconut milk, salt, and the agar-agar (jelly) and bring to boil.
  2. In the mean time, you have to put your big block of ice into a big bowl. If you made the ice by yourself, don't forget to take it out from the plastic bag.
  3. Once the mixture is boiled, switch off the stove. Keep stirring agar-agar mixture to release the heat until it is cooling down. Using a table spoon, scoop the mixture one by one and pour it on the ice block and let it freeze.

To make the coconut milk sauce:

  1. Mix all ingredients and bring to boil.
  2. Let it cool.

To serve:

  1. Prepare some glasses to serve the kopyor ice.
  2. Put some young coconut flesh, 3 cubes of pineapple, nata de coco, some kopyor imitation, ice cubes.
  3. Pour some coconut juice, rock sugar syrop, coconut milk sauce, and give a drop of rose syrop (grenadine).

And now the mixed kopyor ice is ready to be served.

2 comments:

FatHer said...

Your link does not work due to the omission of a /?
This link below is the correct link.
http://www.agnet.org/library/rh/2003002c/

coffeeliqueur said...

Thank you very much indeed. I really appreciate your information. I've fixed the link.