Sunday, November 22, 2009


Haleya is very homey for me. It's something I associate to lazy sundays. So I made a small jar of it. It's the easiest thing to do. Just put coconut milk, cream and brown sugar together and stir until it thickens. That's it!

It pairs exceptionally well with boiled unripe saba bananas or with suman ibus. There is something wrong with this batch though. I used canned coconut milk and cream and the end result, while completely edible, is not very smooth and sort of jelly-like in consistency. My theory is that the gum and agar stabilizers used as preservatives to maintain the body of the coconut milk/cream is to blame. Next time, I should use freshly squeezed milk.

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