Gatâ

Gata is coconut milk.

The proper way of obtaining coconut milk is to squeeze it from finely ground coconut meat.

First, select coconuts with mature meat that is hard (niyog), not soft (buko).

If you can easily scrape off the flesh with a spoon, it’s the wrong coconut (soft buko). The flesh should be so hard that only a metal implement can get it off the shell.

Use a metal grater to “scrape” off the white meat from a half-shell of coconut. Filipinos often sit on a wooden “horse” called kudkuran, on one end of which is attached a sharp metal grater.

The result should be finely shredded coconut.

With clean hands, squeeze the grated coconut over a large bowl. Fresh coconut milk should come out. This is called kakang gata — the very first squeeze that’s thick and more flavorful. You can add water to help obtain more milk. There may be some solids that get through — for this, you can use a fine strainer to make the milk free of shredded coconut pieces.

ILANG MAHAHALAGANG PAALAALA UKOL SA GATA

Kapag ginatungan ang gata ng niyog nang hindi hinahalo ay mabubuu-buo o makukulta at maglalangis. Kaya upang hindi makulta, huwag lulubayan ng mahinay na paghalo hangga’t hindi kumukulo.

PAANO MAGHANDA NG SARIWANG GATA NG NIYOG

Magkayod ng sariwang niyog.

Sa bawa’t isang tasa ng kinayod na niyog, lagyan ng 2 tasang mainit na tubig.

Bayaang nakababad ng 30 minuto, saka pigain sa isang katsa upang walang matirang katas.