SRI LANKAN MUSCAT RECIPE (MUSKET) VEGAN CANNED COCONUT MILK

There are two ways to make Sri Lankan muscat. One with coconut milk and coconut oil, and the other with ghee and vegetable oil. 

This recipe is the simpler, vegan way using canned coconut milk.
I have reduced the sugar and oil by 1/2 cup each.

Note that sometimes it is spelled Muscat and Musket, depending on each one's preference. I have not been able to verify which is correct, but since my old recipe books spell it as 'Muscat', I have opted for that. 

I have tried this with coconut cream, and thick canned coconut milk but it did not turn out well because of the high fat content unlike in milk extracted at home with fresh coconut and water. So to be able to still use canned coconut milk for convenience, I used one can of light coconut milk and 1 can of regular coconut milk. 


Also, try to get canned coconut milk that have the least, or preferably no added thickeners, preservatives and gums. This is very important to note because it ruins the texture of the muscat. Muscat should be firm enough that it is not jiggly. It should also be leathery, yet soft. It's a little complex to perfectly describe, but if you get a chance to try some authentic Sri Lankan muscat, you will get a good idea of what to aim for.

If the coconut milk is extracted at home, the muscat is firmer, transluscent and has a leathery texture, making it more authentic.

However, canned coconut milk is convenient and because this takes so long to cook, it's great to have an option that will reduce a few steps to making muscat.           
                     

Home-made Sri Lankan Muscat (Musket) by Aasai Rasai

Plan to dedicate 3 hours of your time to making this sweet delicacy. And don't plan on having this muscat lying around for too long either! 

The other important tip to remember is to add the food color when the muscat is closer to taking off the heat. If the food color is added much earlier, the dyes will only cook for too long, becoming dull and making the muscat look very a dirty pale, and unattractive color.

The muscat sets at room temperature. I used a 8" square cake pan to pour it into so that it can set into a square shape. It will take on the shape of the container. Always use a metal or glass container, never a plastic one. It took six hours to completely cool in the center of the muscat.

Click here to watch how I made this Sri Lankan muscat. Or click, or copy and paste the following link. It will open the YouTube recipe in a new tab. 

https://www.youtube.com/watch?v=kAqY9eFlpo4

SRI LANKAN MUSCAT RECIPE MUSKET)WITH CANNED COCONUT MILK

CAUTION: The muscat is very sticky and extremely hot. Do not attempt to taste or touch it at any point during cooking.


Ingredients:

8oz all purpose flour 
4 cups water (for flour-water mixture)
1 can 'lite' coconut milk (13.5 oz size)
1 can regular coconut milk (13.5 oz size)
9 cups water (to thin down coconut milk)
4 cups sugar
4 oz liquid coconut oil (melt if using solid)

3-5 tablespoons rose water

Optional:

Food color
Ground cardamom Seeds

Method

• Mix about 1 cup out of the 4 cups water, with the flour to make a firm yet smooth ball of dough.For faster results, use slightly warm water.

• Fully submerge the ball in what is left of the 4 cups water. Flatten the ball if needed. Let it remain undisturbed for 3-6 hours.

• Rub the dough ball with the fingers in the same bowl of water to wash off the flour. The gluten will remain in a mass. Save the flour-water, and discard the rubbery gluten mass.

• Strain the flour-water mixture using a fine-mesh strainer or muslin cloth. Discard any gluten residue in the strainer. Save the flour-water mixture.

•  Into a heavy-bottomed pan, add the flour-water mixture, sugar, all the coconut milk and the 9 cups water. 

• Cook on medium-low heat stirring constantly. 

• After 30 minutes add the oil. Keep Stirring.

• Any time after 2 hours add the cashew nuts and ground cardamom seeds.

• After cooking for almost 2 1/2 hours add the rose water, and food color 

• Continue to cook while constantly stirring and scraping the bottom of the pan

• The mass will become thick and hard to mix. It will come off the pan and feel like it is floating around as it follows the movement of the spoon when stiring.

• Pour into a deep cake pan, preferably 8" sqaure or a loaf pan that is not plastic. Leave undisturbed until set. 

• It can be kept at room temperature for weeks, if indoor temperatures are regulated.

• Store in the refrigerator to retain freshness if outside temperatures are extremely hot.  

CAUTION: The muscat is very sticky and extremely hot.Do not attempt to taste or touch it at any point during cooking.