What better way to close out the month of romance with sweets for your sweetheart?
Thanks to our partnership with the Facebook group 671 Guam Recipes, founded by Cel Montague, we can offer you guyuria, handpicked by Montague from the hundreds shared on the group. On Page 18, you’ll find the recipe for coconut candy.
Group member Rie Dee shared her grandmother’s recipe for guyuria in December 2012. Please note that recipe measurements are provided as guidelines.
- 4 cups flour
- 3/4 to 1 can coconut milk
- 1/4 cup butter Crisco
- Vanilla extract, to taste
Mix all ingredients thoroughly; be sure it’s not too sticky or dry. For pliable dough, add flour or coconut milk a little at a time.
Roll into shapes with a board or back of a fork. Some people like the guyuria small, some like them a little bigger. Roll inch-size balls between your hands then shape it on a guyuria board. No need to pinch closed. Face opened end down on a pan; as you’re rolling, the ends will lock themselves as they sit.
Fry on medium to high heat until browned or until white boiling bubbles are at a minimum. To test doneness, break one open with a fork to be sure dough is cooked through.
Allow to cool.
- 1 to 1 1/2 cups sugar
- 5-6 drops of food coloring, optional
- Drops of water
Drip the water slowly over the sugar until it is soaked (you’ll have to gauge so you don’t add to much water). Too much water will result in a long wait time for your glaze to dry once poured on the fried guyuria.
Cook the glaze mixture in a shallow and small frying pan on medium to high heat. Stir until sugar granules are dissolved. Stir frequently for about 4 to 6 minutes in a circular motion.
Glaze is ready when consistency is like a syrup. Pour the glaze over the guyuria and stir vigorously until the glaze is dry.
Allow to cool before sharing.