Coconut Sweets
Beez Neez now Chy Whella
Big Bear and Pepe Millard
Wed 27 Dec 2017 23:27
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Coconut Sweet Factory and
Other Bits
 Coconut
Candy makers was our next stop.
  Kenny, our guide introduced us to
plant flavouring and coconuts.
 Coconuts are scraped of their flesh
which is then pressed.
 He showed us a hand scraper (seen
before in Fiji) and the hand press
method.
  Next, a very serious press.
  The milk is then heated and stirred until thick.
Flavours are added here such as coffee, chocolate, durian, ginger and
others.
 Kenny showed us
the flavours and we had a taste.
  We watched a young lad chop sweets
with a very sharp cleaver having tipped the soft candy out of a frame that had
made long strips. When sufficient were cut he sat with two ladies and wrapped. Pick up sweet, press to thin rice paper sheet,
place on paper, wrap and fold down the ends. The pile they were currently adding
to was durian flavour.
 Brisk trade at the stall that sold sweets, vegetable crisps, nut brittle.
Over the other side of the room were crocodile handbags and belts but we moved
on to the hooch.
   Kenny told us that each big pot is half filled with rice wine, a cobra is added and it stands for two years, very attractive he looks.
 Of course we had
a go, tastes very similar to sake, just a wee bit stronger. We tried the
coconut wine too, comes in at twenty nine per cent.
 After trying several different rice papers, it was time to move on.
ALL IN ALL A GOOD VARIETY OF
THINGS TO LOOK AT AND TRY
FAIRLY
INTERESTING |