KUNU AYA

INGREDIENTS:

• 2 cups Tiger Nuts (I used a combination of both dry & fresh tigernuts)

• 1 medium Ginger

• 10 Dates (Or less)

• 1 Coconut (Click here for how to extract coconut milk)

DIRECTIONS:

Step 1: Soak the tiger nuts in clean water Overnight. if you are using the dry tigernuts, you’d need to soak it overnight to get re-hydrated and swells a little. 

Step 2: Rinse the soaked tigernuts and place in a blender. Remove the seeds from the dates, wash and place in the blender. Please note that dates are very sweet and when adding them, you don’t need to add sugar. If you are using coconut, peel and place the flesh in the blender also. Add the skinned ginger, a little water and blend.

Step 3: With a Pap/Cheese cloth, strain the milk into a bowl. The first milk strained would be thick. Place the chaff back into the blender , add some more water, blend & strain again till the whole milk is extracted. The subsequent milk strained would be lighter than the first. It’s always better not to make the kunun aya too light.

Step 4: Place the extracted milk drink in a refrigerator to chill up. Serve cold!