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Madara ta kwakwa

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Madara ta kwakwa
plant milk (en) Fassara da non-alcoholic beverage (en) Fassara
Kayan haɗi grated coconut (en) Fassara
ruwa

Madarar kwakwa madara ce ta shuka da aka cire daga kwayar kwakwa.[1][2] Rashin haske da dandano mai kyau na ruwan da ke da ruwan da ke dauke da madara saboda yawan man fetur, mafi yawansu Mai cike da kitse ne. Madarar kwakwa kayan abinci ne na gargajiya da ake amfani da su a kudu maso gabashin Asiya, Oceania, Kudancin Asiya, da Gabashin Afirka. Hakanan ana amfani dashi don dafa abinci a cikin Caribbean, Amurka ta tsakiya, sassan arewacin Amurka ta Kudu da Afirka ta Yamma, inda An gabatar da kwakwa a zamanin mulkin mallaka.

Ana rarraba madarar kwakwa zuwa nau'ikan nau'ikan bisa ga abin da ke cikin kitse. Ana iya haɗa su cikin cream na kwakwa (ko madarar kwakwa mai kauri) tare da mafi girman kitse; madarar kwakwa (ko kuma madarar kwakwa) tare da matsakaicin kusan 20% mai; da madarar kwakwa tare da ƙananan kitse. Wannan kalmar ba koyaushe ake bin ta a cikin madarar kwakwa ta kasuwanci da ake siyarwa a ƙasashen Yamma ba.

Hakanan ana iya amfani da madarar kwakwa don samar da madarar madara (wani lokacin ana rarrabe su a matsayin "abin sha na madarar kwakwa"); waɗannan samfuran ana nufin su don sha, ba dafa abinci ba. Wani kayan madarar kwakwa mai zaki, mai sarrafawa daga Puerto Rico kuma an san shi da cream na kwakwa. Ana amfani da shi a cikin kayan zaki da abin sha da yawa kamar piña colada, kodayake bai kamata a rikita shi da cream na kwakwa ba.[3]

Abinci

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  A cikin kashi 100 milliliter (ml), madarar kwakwa ta ƙunshi kilocalories 230 kuma tana da ruwa 68%, mai 24%, carbohydrates 6%, da furotin 2% (teburin). Abubuwan da ke cikin kitse sun haɗa da gram 21 na kitse mai cike da kitse, rabin su shine lauric acid (tebur).

Madarar kwakwa tushen wadata ne (20% ko fiye da Daily Value, DV) na Manganese (40% DV a kowace 100 g), ba tare da wasu micronutrients a cikin mahimman abun ciki ba (tab don tushen USDA).

Ma'anar da ƙamus

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Madarar kwakwa mai ne mai mai-in-water emulsion tare da sunadarai waɗanda ke aiki a matsayin emulsifiers da wakilai masu kauri. Yana da duhu da fari mai laushi a launi kuma yana da daidaituwa daga ruwa zuwa cream. Dangane da abun da ke cikin kitse, ana rarraba madarar kwakwa zuwa nau'o'i daban-daban waɗanda aka sauƙaƙe zuwa "kire na kwakwa", "madarar kwakwa", da "madarar da ke cikin kwakwa", daga mafi girma zuwa mafi ƙasƙanci bi da bi. Madarar kwakwa da cream na kwakwa (wanda ake kira "madarar kwakwa mai laushi" da "madarar koko mai kauri", bi da bi) an bambanta su ne a al'ada a ƙasashe inda kwakwa ke asali bisa ga matakan cirewa. Har ila yau, an rarrabe su a cikin ƙa'idodin zamani da Ƙungiyar Coconut ta Asiya da Pacific (APCC) da Kungiyar Abinci da Aikin Gona ta Majalisar Dinkin Duniya (FAO) suka kafa. Koyaya, ba koyaushe ana bin kalmomin a cikin madarar kwakwa ta kasuwanci ba (musamman a ƙasashen yamma) saboda waɗannan ƙa'idodin ba tilas ba ne. Wannan na iya haifar da rikice-rikice tsakanin masu amfani.

Ƙungiyar Coconut ta Asiya da Pacific ta daidaita madarar kwakwa da kayayyakin cream na kwakwa kamar haka:

Yankin kitse ta hanyar nauyi a cikin cream na kwakwa da madara (APCC Standards)
Samfurin Abubuwan da ke cikin kitse (%m/m)
Kyakkyawan kwakwa 40–50
Kyakkyawan kitse mai ƙanshi 30–39
Kyakkyawan kitse mai ƙanshi 25–29
Cream na kwakwa mai ƙarancin ƙwayoyin cuta 20–25
Babban madarar kwakwa 15–20
Madarar kwakwa mai matsakaici 10–15
Rashin madarar kwakwa mai 5–10
Madarar kwakwa 0–1.5

Codex Alimentarius na FAO ya daidaita madarar kwakwa da kayayyakin cream na kwakwa kamar haka:

Rarraba madarar kwakwa da cream (CODEX STAN 240-2003, Codex Alimentarius, FAO)
Samfurin Jimlar abubuwa masu ƙarfi (%m/m) min. -mafi girma.

 Abubuwan da ba su da kitse (%m/m) min.

 Fat (%m/m) min.

 Ruwa (%m/m) mafi girma.

 pH
Rashin madara mai haske 6.6–12.6 1.6 5 93.4 5.9
Madara ta kwakwa 12.7–25.3 2.7 10 87.3 5.9
Kyakkyawan kwakwa 25.4–37.3 5.4 20 74.6 5.9
Abincin kwakwa Minti 37.4. 8.4 29 62.6 5.9

Ana iya rikitar da madarar kwakwa a wasu lokuta tare da ruwan kwakwa. Ruwan kwakwa shine ruwa mai tsabta da aka samu a cikin kwayar kwakwa, yayin da madarar kwakwa shine ruwan da aka cire daga aikin hannu ko na inji na fararen nama na ciki na kwakwa.[4] Har ila yau, kada a rikita cream din kwakwa da aka yi da cream, wanda shine mai tsayi mai tsayi wanda aka yi da kwayar kwakwa, da cream na kwakwa, wanda shine samfurin da aka yi daga cream na kwakwa mai tsami.

Shirye-shiryen gargajiya

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Ana ba da kwakwa

Ana yin madarar kwakwa ta al'ada ta hanyar cinye fararen nama na ciki na kwakwa da ya manyanta da kuma hada kwayar kwayar kwaya da aka yanka tare da karamin ruwa mai zafi don dakatar da kitsen da ke cikin kwayar kwai.[5] Ana iya aiwatar da tsarin grating da hannu ko ta inji. Polynesians na iya amfani da nau'ikan fiber na musamman daga hibiscus na teku, heliconia ko kwakwa kanta da ake kira tauaga don yin amfani da madara daga nama.[6]

Ana matse kwakwa mai laushi ta hanyar cukucuku Cloth

Ana rarraba madarar kwakwa zuwa maki biyu: cream na kwakwa (ko madarar kwakwa mai kauri) da madarar kwakwa. Cream na kwakwa ya ƙunshi kusan 20% zuwa 50% mai; yayin da madarar kwakwa mai laushi ta ƙunshi 5% zuwa 20% mai. Ana cire cream na kwakwa daga matsewar farko na kwayar kwakwa kai tsaye ta hanyar cuku. Wani lokaci ana iya ƙara ƙaramin ruwa mai zafi, amma galibi ana cire cream na kwakwa ba tare da ƙara ruwa ba. A gefe guda, madarar kwakwa mai laushi, ana samar da ita ta hanyar matsewa na gaba bayan an tsoma kwayar kwakwa da aka matsa tare da ruwa mai zafi.

Hakanan za'a iya amfani da rabuwa mai nauyi don samun saman cream na kwakwa da kuma kasa na madarar kwakwa. Ana samun wannan ta hanyar barin ruwan da aka cire ya tsaya na awa daya. Sabanin haka, ana iya narkar da cream na kwakwa a cikin madarar kwakwa ta hanyar ƙara ruwa kawai.[7]

Shirye-shiryen madara na kwakwa

Ana amfani da madarar kwakwa da aka shirya ta al'ada nan da nan bayan an cire ta saboda tana lalacewa cikin sauƙi lokacin da aka fallasa ta cikin iska. Ya zama rancid bayan 'yan sa'o'i a yanayin zafi na ɗaki 28 zuwa 30 ° C (82 zuwa 86 ° F) saboda ƙwayoyin lipid da Lipolysis. Rancid kwakwa madara yana ba da ƙanshi mai ƙarfi kuma yana da ɗanɗano na sabulu.

Kyakkyawan cream na kwakwa wanda aka samo daga matsewar farko na kwakwa

Kamar yadda kwakwa cream ya ƙunshi adadi mafi girma na narkewa, mai ɗorewa, yana aiki da kyau a matsayin sinadarin mai kyau don kayan zaki da kayan ado masu wadata da bushe. A gefe guda, madara mai laushi tana dauke da karancin adadin waɗannan abubuwa masu narkewa. Don haka, galibi ana amfani dashi a cikin dafa abinci gaba ɗaya. Bambanci tsakanin cream na kwakwa da madarar kwakwa ba a yawan yin shi a kasashen yamma ba saboda gaskiyar cewa madarar kwakwa ta zama ruwan dare a waɗannan ƙasashe kuma yawancin masu amfani suna sayen madarar kwakwa a cikin katako ko gwangwani.

Har ila yau, madarar kwakwa mataki ne na tsakiya a cikin hanyoyin gargajiya na samar da man kwakwa ta hanyar dumama a hankali, girgiza, ko fermentation. Wadannan hanyoyin, duk da haka, ba su da inganci fiye da samar da man kwakwa daga copra.

Gishiri na kwakwa

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Mai ba da gudummawar kwakwa na gargajiya

Coconut graters (wanda kuma ake kira "masu cire kwakwa"), kayan aiki ne mai mahimmanci don cire madarar kwakwa ta al'ada, sun kasance wani ɓangare na al'adun kayan Mutanen Austronesian. Daga Tsibirin Kudu maso Gabashin Asiya, an ɗauke shi tare da tafiye-tafiye na teku na fadada Austronesian duka don mulkin mallaka da kasuwanci, ya kai har zuwa Polynesia a gabas, da Madagascar da Comoros a yamma a zamanin da ba a san su ba. Fasahar ta kuma bazu zuwa al'adun da ba na Australiya ba a bakin tekun Gabashin Afirka ta kusa.[8][9] Ginin kwakwa na hannu ya kasance kayan aikin dafa abinci na yau da kullun a cikin gidaje a cikin wurare masu zafi na Asiya-Pacific da Gabashin Afirka, yana jaddada muhimmancin madarar kwakwa da kuma fitar da man kwakwa a cikin Indo-Pacific. [10]

Tsarin asali na graters na kwakwa ya ƙunshi ƙananan benci ko kujerar tare da faifai mai laushi (wanda aka yi da ƙarfe a Asiya da Afirka, da dutse ko harsashi a Oceania) a haɗe a gefe ɗaya. Mutum yana zaune a kan benci kuma yana cirewa a ciki na rabin kwalba na kwakwa tare da hannayensu biyu a kan faifan ƙarfe. Ana tattara abubuwan da aka kwashe ta hanyar akwati da aka sanya a ƙasa.[10]

Ƙarin kayan aikin kwakwa na zamani wanda ya samo asali daga tsakiyar shekarun 1800 ya ƙunshi takalma masu laushi tare da crank na hannu. An yi imanin cewa wannan sigar ta kasance kirkirar Birtaniya.

Kayan madara na kwakwa da aka sarrafa

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Mai niƙa kwakwa na inji

Kayayyakin madarar kwakwa da aka sarrafa don kasuwanci suna amfani da matakai iri ɗaya don cire madarar kwakwa daga kwayar, kodayake suna amfani da kayan aikin inji kamar injunan deshelling, grinders da pulverizers, motocin kwakwa shredders, da masu fitar da madarar kwakwa.

Sun bambanta sosai a cikin kwalliya ko tsarin kwalliya, duk da haka. Ana sarrafa kayan madarar kwakwa da aka sarrafa ta hanyar filters 100. Ana ba da su ta hanyar kai tsaye ta hanyar tafasa sau biyu a kusa da 70 °C (158 °F) ° C (158 ° F), a hankali ba su wuce 80 °C (176 °F) ° C (176 ° F), zafin jiki wanda madarar kwakwa ta fara yin coagulate. Bayan pasteurization, nan da nan ana tura su zuwa ga tasoshin cikawa kuma a rufe su kafin a sanyaya su. Ana saka su cikin kwalabe, gwangwani, ko jaka kuma a daskare su don adanawa da sufuri.

Masu samar da madarar kwakwa da aka kwantar da su yawanci suna haɗuwa da madara mai narkewa da kuma narkewa tare da ƙarin ruwa a matsayin mai cikawa. Dangane da alama da shekarun madara kanta, wani abu mai kauri, mai kama da kama da kama yana iyo zuwa saman tukunya (rabuwa mai nauyi, kama da hanyoyin gargajiya), kuma wani lokacin ana raba shi kuma ana amfani dashi a cikin girke-girke wanda ke buƙatar cream na kwakwa maimakon madarar kwakwa. Wasu alamun da ake siyarwa a kasashen Yamma suna fuskantar homogenization kuma suna dauke da ƙarin wakilai masu kauri da emulsifiers don hana madara daga rabuwa a cikin gwangwani.[11]

Saboda dalilai kamar pasteurization da ƙananan hulɗa tare da iskar oxygen, madarar kwakwa da aka sarrafa gabaɗaya tana da tsawon rayuwar ajiya fiye da madarar kwakwa ta al'ada. Har ila yau, ya fi inganci fiye da hanyoyin gargajiya wajen cire matsakaicin madarar kwakwa daga kwakwa da aka yanka.

Ruwan madara na kwakwa

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  Ana iya cire cream na kwakwa a cikin madarar madara wanda ke da tsawon rayuwar ajiya. Ana samar da shi ta hanyar ƙara maltodextrin da casein zuwa cream na kwakwa don inganta ruwa sannan kuma ya bushe cakuda. Ana kunshe foda a cikin kwantena masu hana danshi. Don amfani, ana ƙara ruwa kawai a cikin madarar kwakwa.

Madarar kwakwa

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Madarar kwakwa madara ce ta kwakwa tare da ƙananan ƙwayoyin ƙwayoyin (0% zuwa 1.5%). Yana da samfurori na cream na kwakwa da samar da man kwakwa kuma yawanci ana watsar da shi. Koyaya, ana amfani dashi sosai azaman sinadarin abinci don samfuran da ke buƙatar dandano na kwakwa ba tare da kitse ba (ciki har da foda na kwakwa, zuma na kwakwa, da jam na kwakwa).[12][13] Hakanan ana iya amfani dashi azaman tushe a cikin samar da abin sha na madara na kwakwa da aka yi amfani da shi azaman madara, saboda ba ya ƙunshe da manyan matakan kitse na madara ta yau da kullun yayin da yake kasancewa mai kyau tushen sunadarai masu narkewa. [14][15][16]

Maimakon madara

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Katin abin sha na madara na kwakwa, madaramaye gurbin madara

Ana iya amfani da madarar kwakwa da aka sarrafa a matsayin madadin abin sha na madara, yawanci ana tallata shi azaman "abin sha na madarar kwakwa". Wani lokaci ana kiransu da rikice-rikice kawai a matsayin "madara ta kwakwa", kodayake ba samfur ɗaya ba ne da madarar kwakwa da aka yi amfani da ita don dafa abinci (wanda ba a nufin sha ba). Abubuwan maye gurbin madara daga kwakwa shine madarar kwakwa da aka narkar da ruwa ko madarar kwakwa tare da kayan karawa. Suna dauke da karancin kitse da karancin adadin kuzari fiye da madara, amma kuma karancin furotin. Suna dauke da adadi mai yawa na potassium kuma suna da kyakkyawan tushe na fiber da baƙin ƙarfe. Hakanan ana ƙarfafa su da Bitamin D da calcium.[15]

Ruwan madara

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Ana kuma amfani da madarar kwakwa a ko'ina don kayan madara. An haɗa shi da madara (yawanci madara ko madara mai foda) don mai na kayan lambu da sunadarai waɗanda ke aiki a matsayin maye gurbin mai mai tsada a wasu kayan madara. Sun hada da madara mai cike da kitse, madara mai sakewa, da madara da aka yi da sukari.

Rashin wadatar madara

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Ana iya amfani da madarar kwakwa don wadatar da kitsen madarar soya, inganta dandano da dandano don kusanci da na madara ce ainihi.[17] Hakanan ana iya ƙara cream na kwakwa zuwa madarar soya a cikin samar da tofu don wadatar da yawan adadin kuzari ba tare da ya shafi dandano ba.[18]

Ruwan kwakwa

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Cream na kwakwa mai kauri ne, mai daɗi sosai, samfurin madarar kwakwa mai kama da madara.[19] Kamfanin Coco López na Puerto Rican ne ya samar da shi kuma ana amfani dashi musamman a cikin piña coladas a Amurka. Hakanan ana iya amfani dashi don wasu abubuwan sha da kayan zaki daban-daban. Bai kamata a rikita shi da ko amfani da shi a matsayin madadin kwakwa ba. [20] [21][22]

Abincin

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Abin da aka samo daga madarar kwakwa

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Coconut curd latik, wani abu ne na samar da man kwakwa na gargajiya daga madarar kwakwa da aka dafa

A cikin Philippines, ana iya ƙara sarrafa madarar kwakwa a cikin caramel na kwakwa da curds na kwakwa, dukansu an san su da Latík. Coconut caramel Latík da aka yi daga rage sukari na Muscovado da madarar kwakwa an haɓaka su cikin samfurin kasuwanci da ake tallatawa azaman syrup na kwakwa (kada a rikita shi da sukari na kwakwa da aka samo daga ruwan kwakwa).

Kaya coconut jam, wanda aka yi da madarar koko, sukari, da ƙwai

Irin wannan samfurin da aka samu a duk kudu maso gabashin Asiya shine jam na kwakwa. An san shi da matís a cikin Philippines kuma yana amfani da madarar kwakwa da sukari kawai. Koyaya, nau'ikan jam na kwakwa daga Indonesia, Malaysia, da Singapore (kaya); Thailand (sangkhaya); Kambodiya (Sankiah); da Vietnam (banh gan), ƙara ƙwai ban da sukari. Ana amfani da sassan na ƙarshe a wasu lokuta a matsayin "kwakin kwakwa" don rarrabe su daga sigar ba tare da kwai ba. Kyakkyawan jam da kayan kwalliya suna da kauri, kamar jam kuma ana amfani da su azaman sinadaran ko cikawa a cikin kayan gargajiya daban-daban.[23]

Abinci

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Ana iya amfani da madarar kwakwa a cikin abinci mai dadi da mai dadi. A yawancin abinci na wurare masu zafi da na Asiya, kayan gargajiya ne a cikin curries da sauran jita-jita, gami da kayan zaki.

Kudu maso gabashin Asiya

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A Malaysia, madarar kwakwa tana ɗaya daga cikin mahimman sinadaran a cikin yawancin jita-jita, wannan ya haɗa da wasu shahararrun jita-jita a yankin, kamar su nasi lemak [24] da nasi Dag, [25] rendang, [26] laksa, [27] gulai [28] da Tamil da Mamak style-curry, ana amfani da shi a cikin kaya zaki kamar kuih lapis, [29] kaya da dodol.

A cikin Philippines, ana kiran jita-jita daban-daban da aka dafa a cikin madarar kwakwa. Za su iya kasancewa daga abinci mai ɗanɗano zuwa kayan zaki. Ana amfani da madarar kwakwa sosai don yin kakanín na gargajiya na Filipino (kalma ta gama gari don kekunan shinkafa), gami da bibingka da biko, da sauransu.

Adobong manók sa gatâ, a variant of chicken adobo with coconut milk

A Thailand, ana amfani da madarar kwakwa a cikin jita-jita kamar tom kha kai, khao tom mat, shinkafa mai manne da mango, da tom yum.

Latin Amurka da Caribbean

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A Brazil, ana amfani da madarar kwakwa galibi a cikin abincin arewa maso gabas, gabaɗaya tare da stews na teku da kayan zaki. A Venezuela, ana shirya jita-jita tare da madarar kwakwa da kifi a cikin abincin da ake kira mojito en coco . A Colombia da Panama, ana amfani da nama mai laushi na kwakwa da madarar kwakwa don yin titoté mai dadi, babban sinadarin yin arroz con coco (shinkafa na kwakwa).

Ana amfani da madarar kwakwa don yin abincin gargajiya na Venezuela, kamar majarete (wani abincin Venezuelan), da arroz con coco (tsarin Venezuelan na shinkafa).

Abin sha

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Madarar kwakwa mai zaki, da madarar kwakwa da aka narkar da ruwa sune sanannun abin sha biyu na kwakwa a kudancin China da Taiwan.

Manazarta

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  1. ↑ name="cm">"Coconut milk" (PDF). Philippine Coconut Authority. 2014. Archived from the original (PDF) on 6 November 2020. Retrieved 22 September 2016.
  2. ↑ Tulashie, Samuel Kofi; Amenakpor, Jacking; Atisey, Sandra; Odai, Raphael; Akpari, Ephraim Edem Amoah (2022). "Production of coconut milk: A sustainable alternative plant-based milk". Case Studies in Chemical and Environmental Engineering. 6: 100206. Bibcode:2022CSCEE...600206T. doi:10.1016/j.cscee.2022.100206.
  3. ↑ "Coconut milk, cream, and sweetened cream". ochef.com. Archived from the original on 2016-03-05.
  4. ↑ Henni S (13 September 2010). "Coconut water". American Society for Nutrition. Archived from the original on 7 March 2017. Retrieved 6 March 2017.
  5. ↑ name="cm">"Coconut milk" (PDF). Philippine Coconut Authority. 2014. Archived from the original (PDF) on 6 November 2020. Retrieved 22 September 2016."Coconut milk" (PDF). Philippine Coconut Authority. 2014. Archived from the original (PDF) on 6 November 2020. Retrieved 22 September 2016.
  6. ↑ "Tauaga". Collections Online (in Turanci). Auckland War Memorial Museum. 2023. Retrieved 8 December 2024.
  7. ↑ name="birosel">Birosel, D. M.; Gonzales, Antonia L.; Santos, Milagros P. (1963). "The nature and properties of the emulsifier system of oil globules in coconut milk and cream" (PDF). The Philippine Journal of Science. 92 (1): 1–15. Archived from the original (PDF) on 2022-07-05. Retrieved 2025-07-21.
  8. ↑ name="kirch"> (James A. ed.). Missing or empty |title= (help)
  9. ↑ Lew, Christopher. "Tracing the origin of the coconut (Cocos nucifera L.)". Prized Writing 2018–2019. University of California, Davis: 143–157.
  10. ↑ 10.0 10.1 Iddison, Phil. "Katai: Coconut Scrapers" (PDF). Oxford Symposium on Food & Cookery. Archived from the original (PDF) on 18 April 2019. Retrieved 18 April 2019.
  11. ↑ "Coconut milk" (PDF). Philippine Coconut Authority. 2014. Archived from the original (PDF) on 6 November 2020. Retrieved 22 September 2016."Coconut milk" (PDF). Philippine Coconut Authority. 2014. Archived from the original (PDF) on 6 November 2020. Retrieved 22 September 2016.
  12. ↑ Naik, Aduja; Venu, G.V.; Prakash, Maya; Raghavarao, K.S.M.S. (21 November 2013). "Dehydration of coconut skim milk and evaluation of functional properties". CyTA – Journal of Food. 12 (3): 227–234. doi:10.1080/19476337.2013.833296. S2CID 95833418.
  13. ↑ Khuenpet, Krittiya; Jittanit, Weerachet; Hongha, Napat; Pairojkul, Sajja; Rainis, R.; Bin Abu Bakar, M.N.; Ezuer Shafii, J. (6 January 2016). "UHT Skim Coconut Milk Production and Its Quality". SHS Web of Conferences. 23: 03002. doi:10.1051/shsconf/20162303002.
  14. ↑ Tanafranca, Daisy E. (1984). "Traditional Processed Foods and Their Processing Technologies In The Philippines". Proceedings of the International Symposium on Agricultural Product Processing and Technology: 64–77.
  15. ↑ 15.0 15.1 Capuso, S.A.; Celestino, V.G.; Gonzales, A.L. (1981). "Studies on the isolation and functional characteristics of protein from coconut skim milk". The Philippine Journal of Science. 110 (1–2): 25–32.
  16. ↑ (Suchand ed.). Missing or empty |title= (help)
  17. ↑ Empty citation (help)
  18. ↑ Escueta, Elias E.; Bourne, Malcolm C.; Hood, Lamartine F. (July 1985). "Effect of Coconut Cream Addition to Soymilk on the Composition, Texture, and Sensory Properties of Tofu". Journal of Food Science. 50 (4): 887–890. doi:10.1111/j.1365-2621.1985.tb12973.x.
  19. ↑ "What is Cream of Coconut and How to Use It". Baking Bites. 4 October 2011. Retrieved 18 April 2019.
  20. ↑ "Cream of coconut". Gourmet Sleuth. Archived from the original on 22 June 2014. Retrieved 18 April 2019.CS1 maint: unfit url (link)
  21. ↑ O'Neil, Darcy (16 November 2018). "Cream of Coconut Recipe". Art of Drink. Retrieved 18 April 2019.
  22. ↑ Wartzman, Emma (January 31, 2018). "What Is Coconut Cream Anyway?". Bon Appétit. Retrieved July 14, 2019.
  23. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named Pradeepkumar
  24. ↑ Bonny, Tan. "Nasi Lemak". Singapore Infopedia. National Library of Singapore. Retrieved 10 January 2022.
  25. ↑ "Nasi Dagang" (in Harshen Malay). JKKN at Wayback Machine. 2016. Archived from the original on 7 September 2017. Retrieved 10 January 2022.
  26. ↑ Nurmufida, Muthia; Wangrimen, Gervasius H.; Reinalta, Risty; Leonardi, Kevin (1 December 2017). "Rendang: The treasure of Minangkabau". Journal of Ethnic Foods. 4 (4): 232–235. doi:10.1016/j.jef.2017.10.005.
  27. ↑ Liaw, Adam. "How to Make an Authentic Prawn Laksa". Adam Liaw. Retrieved 10 January 2022.
  28. ↑ Raji, Mohd Nazri Abdul; Ab Karim, Shahrim; Ishak, Farah Adibah Che; Arshad, Mohd Mursyid (1 December 2017). "Past and present practices of the Malay food heritage and culture in Malaysia". Journal of Ethnic Foods. 4 (4): 221–231. doi:10.1016/j.jef.2017.11.001.
  29. ↑ Halim, Emily (30 August 2020). "Kueh Lapis/Kuih Lapis". Nyonya Cooking. Retrieved 10 January 2022.
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