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