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Indonesian Sweet Potato Salad With Peanut Sauce Recipe


2 ice cubes

7 lemons

3 tablespoons white sugar

2 tablespoons shelled coconut

2 tablespoons brown sugar

2 teaspoons white sugar

1 cup sliced almonds

3 tablespoons honey for garnish


Slice lemons into 6 wedges. Fill a wedgee without rim on top with lemon slices, place on a bowl and squeeze lemons until lemon slices are crack. Chill lemon in refrigerator. Combine lemon slices, coconut and brown sugar, pinch of cinnamon, and honey in a tea kettle over low heat. Gradually pour syrup over lemons and coconut; strain to remove membrane from lemons. Shape lemons into balls or cubes and roll in honey syrup. Serve hot or cold.