The coconut is often hailed as a “plant with a thousand benefits,” with every part of it—its fronds, trunk, leaves, and even coconut water—being utilized for various purposes such as food, drink, construction materials, and medicine. Even the byproduct of coconut milk extraction, known as coconut residue, carries unique health benefits. Now we will dig into the Coconut Residue or familiar with “Hampas Kelapa”.
Health Benefits of Coconut Residue
Coconut residue offers an array of advantages:
- Enhancing Brain Function: It supports cognitive health and may slow the progression of Alzheimer’s disease.
- Preventing Anemia: Rich in iron, it aids the production of red blood cells.
- Reducing Cancer Risk: Its nutrients may help prevent colon and prostate cancers.
- Supporting Digestion: High in fiber, it effectively prevents constipation and other digestive issues.
- Regulating Blood Sugar and Weight: Its low glycemic index helps manage blood sugar and supports weight management.
- Lowering Cholesterol: The fiber content helps reduce LDL cholesterol and fat levels.
The Potential of Coconut Residue Flour in Traditional Kuih
Coconut residue flour has great potential as an ingredient in the making of traditional Malay delicacies. It can replace ingredients like wheat flour, making it a healthier alternative without significantly altering the taste of the delicacies. For example:
1. Kuih Bakar
2. Kuih Badak
3. Kuih Akok
4.Bingka Kelapa
The use of coconut residue flour is also suitable for innovation in traditional delicacies, focusing on health aspects for those who cannot consume wheat flour. Additionally, it can be used in other products such as cookies, nuggets, or as a base ingredient to create a crunchier texture.
Application in Apam Balik
Traditional apam balik has a lighter brown color compared to other samples. In terms of texture, all three types of apam balik have a crispy outer layer. However, the traditional apam balik is more preferred in terms of taste, followed by the mixed version. On the other hand, the apam balik made entirely with this flour is less favored due to its taste and aroma.
This flour absorbs a significant amount of water, and its insoluble fiber makes the batter less homogeneous. Therefore, mixing coconut residue flour with other types of flour, such as rice flour or corn flour, can produce a better texture and a batter that holds together more effectively. Adding ingredients like xanthan gum helps improve the elasticity of the batter.
In terms of color, apam balik made with a mix of coconut residue flour and rice flour tends to have a darker color due to the natural color of the coconut residue flour. Additional formulations are needed in the future to improve its color and aroma, making it more appealing and suitable to consumer preferences.
Overall, innovations using coconut residue flour not only promote healthier eating but also have the potential to enhance the commercial value of traditional delicacies and support sustainable resource utilization.
More articles related:
- 3 Legendary Terengganu Kuih on the Brink of Disappearing!
- Ketewol: A Traditional Javanese Dish in Malaysia.
Article by Syuriana Ibrahim
