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How To Make Matamis Na Bao

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Matamis Na Bao is also known as coco or coconut jam spread. It’s a sweet and coconut flavoured spread which has a deep chocolate colour. The coconut jam spread is traditionally made in the Philippines and consists of coconut and dark brown sugar. There are other variations of coco jam spread made in other parts of Southeast Asia, which can include a lot of eggs and wheat in it. Matamis Na Bao is like a vegan version of Dulce de leche. It can be used as a sandwich spread and for dessert recipes that require caramel. You can easily make Matamis Na Bao yourself and it doesn’t need dairy or gluten ingredients to make it. You can buy coconut milk from Sainsbury’s or from local Oriental stores.
What you'll need: 
1 large tin coconut milk
60 ml molasses
200 grams brown sugar
Heavy based saucepan
Wooden spoon
Can or tin opener
Sterilised glass jar
1: 
Open the coconut milk tin with the can or tin opener. Pour the coconut milk and molasses in the saucepan over medium heat and stir it frequently.
2: 
Once it starts to boil, add the sugar and stir to dissolve it. Reduce the heat to simmer the mixture and continue to stir constantly to stop from burning.
3: 
Continue to cook it until the mixture is reduced and thickened. It should take roughly 40-50 minutes altogether to reach the thickened stage.
4: 
Remove the mixture from the heat and let it cool. Transfer the mixture into the glass jar.
5: 
Your Matamis Na Bao is now ready to be used.
Conclusion: 
Making your own Matamis Na Bao means, you can use it for baking recipes like millionaire’s shortbread or banoffee pie. You can use your homemade coco jam in many ways to flavour your food; it’s down to your imagination and taste bud. If you have a child who is gluten or lactose intolerant they will love using the coconut jam for their sandwich or toast spread.
Tips: 
You can use corn syrup or black treacle to replace the molasses if you prefer.
It will keep roughly for two weeks if you store the coconut jam in the fridge.

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