Coconut Haw Cake

Clean the hawthorn.

Use a special seed removal tool to remove seeds.

After removing seeds and stems.

Crush the seeded hawthorn, add 300 grams of water, 20 grams of lemon juice, cover the pot, and bring to a boil over high heat.

Add 500 grams of rock sugar. The amount of sugar is added according to personal taste.

Open the lid and cook until the rock sugar melts and the hawthorn is soft.

Beat thoroughly with an aca whisk.

Sift the whipped hawthorn puree.

The remaining pomace after the first sieving can be put into a wall breaking machine and beaten with a little water.

The one on the left is thicker after the first filtering, and the one on the right is thinner after the second filtering.

Don’t throw away the filtered residue. We can add water to boil it, filter it and use it as a drink. It tastes sour and sweet, and can be enjoyed hot or cold.

Pour all the twice-filtered hawthorn puree into the pot and bring to a boil, then add 20 grams of maltose. Taste the sweetness and sourness yourself and add sugar according to your personal taste.

This process is a little long, so keep the heat low and stir constantly to prevent the pot from burning. Cook until the two sides of the puree are cut open with a spatula and no longer flow and merge.

Take a container, brush a little oil on the wall of the box, compact the cooked hawthorn sauce, and let it cool naturally.

Sprinkle an appropriate amount of shredded coconut on the chopping board, take out the cooled hawthorn cake and cut it into pieces, so that each piece of hawthorn cake is coated with shredded coconut so that it won't stick to children's hands even if they grab it. If you don’t have grated coconut, you can sprinkle some white sugar on it, or cut it into pieces directly.

The sweet and sour taste is very delicious.

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