Coconut wax, also known as intestinal characteristics, coconut cream, because rice thick, soft, flexible like wax. Joked often with little or no water. By coconut rice slowly thicken and swell to form a porous mass Xom, the fatty and sweet.
Coconut wax is specialty of Tra Vinh homeland, is best known in Cau Ke district. Legend has it that about 70 years ago a monk in Tra Vinh Khmer monks in Cambodia, when coconuts to bring the plant in Cau Ke district and development to this day. Tan Hoa commune, Cau Ke district, dubbed the "millionaire coconut wax Village" with more than 100 co-operative members.
Commercial value of this type of coconut is very high. Average price of a coconut coconut wax often left with 70, an average of 120,000 VND to 200,000 VND depending on the quality of small and large fruit.
When dried coconut begins, the proportion of rice from 70 to 90%. The rest is water or viscous liquid, mild and sweet fragrance coconut water as often.
According to the agricultural avuncular Cau Ke, trim wax coconut is rare because the land is very picky and difficult to grow. The same kind of wax coconut wax but left with no results. Moreover, the same chamber (a coconut) but also not left any wax that wax rate is only about 20-40%.
How to eat coconut wax, there are a lot of different styles. The most common is to use a curette to eat fresh coconut meat section in place. Coconut white, plastic buckles, soft as wax, aromatic flavors, exotic, sweet and fatty.
The second type of variation should ask how delicious and exotic. First off all the spoon grated coconut (wax) for the disk, add sugar, condensed milk and crushed ice or in the refrigerator before serving. The way to enjoy this dish like butter, chilled papaya but more flavorful. Incense mingles with the aroma coconut milk would constitute an ecstatic feeling, fat, cool and fresh, unmistakable with any fruit yet.
If you want more attractive, maybe for all coconut mixture - sugar - milk into blender would be a great dish refreshments in the hot season.
