|pennywort (rau ma)|
1 kg (2.2 lbs) pennywort leaves and stems, washed well
600 mL (2.5 cups) water
Depending on the size of your blender either use the full amount of water or use half. If using half water then divide the pennywort leaves/stems into 2 batches. Blend about a handful of leaves/stems at a time until well blended before adding more. Repeat until all the leaves/stems are gone. Squeeze out the juice (may use cheese cloth) and discard the pulp. Keep the juice in the refrigerator until ready to use. May keep for 2-3 days.
|home-made strainer and pulp|
1 cup of pennywort (rau ma) extract (recipe above)
1 young coconut water and meat (about 2 cups total)
1 1/2 to 2 Tbsp condensed milk (more or less depending on your taste)
In a blender blend everything together until well blended.
*The young coconuts that I have seen here are generally have about 2-2 1/2 cups of water. After the water is taken out then these are cut in half. I like to eat the soft meat inside by using a spoon to scoop it out. For this recipe I just spoon the meat and make this special delicious blend.
|Here is a coconut that I have emptied the water from.|
Next I take my cleaver and cut it in half to get to the meat.