Table of Contents
Grate the coconut in the blender with a little water (about 1 cup of water). Strain the coconut, but do not squeeze the juices out of it. Shake the strainer a little just to release the excess liquids. set aside the grated, strained coconut for the sugar cakes. Crumble dry bay leaf in the palm of your hands.
When Trinidadians talk about sugar cake, they are referring to Coconut Sugar Cake; a delightful confection made with sugar and coconut, reduced to an almost sticky consistency, that is quickly spooned into mounds, and allowed to cool and harden on a fig (banana) leaf.
Grate the coconut in the blender with about 1 cup of water. Strain, but do not squeeze the juices out of it. Set aside the grated coconut. Pour the 2 cups of water in a deep heavy pot and throw in the bay leaf. Allow it to boil for about 5 minutes. Then pour the sugar into the hot water to form light syrup.
Grate the coconut in the blender with a little water (about 1 cup of water). Strain the coconut, but do not squeeze the juices out of it. Shake the strainer a little just to release the excess liquids. set aside the grated, strained coconut for the sugar cakes.
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