Drying and Reconstituting Kaong Meat, Sugar Palm

Due to my curiosity, I set few kaong meat under the sun for drying. Those pieces were tougher than usual. I could not cut them easily with scissors. I set them aside because they were not chewable enough for enjoyment. The original plan was to dump them in garbage can.

fresh over mature kaong meatkaong meat browingI already mentioned that the meatsĀ  turned transparent brown after two days of drying. The sized reduced to almost half. It became hard that it could not be cut in between teeth.

What was next?

I guess the simple experiment is not for nothing. I dropped the rock hard kaong inside a plastic bottle. Added some water and let it stood for 24 hours.


The dried kaong reabsorbed moisture and regained their original shape. It became less tough. In fact, I enjoyed chewing them one by one. The only drawback is it was a bit darker than before.

reconstituted kaong meat in water reconstituted kaong meatImportance?

The trial was so simple but seems promising. If it can be carried out in larger scale: (1) It may ensure a significantly longer storage life.(2) Lighter transportation weight and volume. (3) May omit the need for extensive syrup preservation or the need for regular water changes for none preserved harvest. and (4) Lower product cost if items two and three are met.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Accepts coaching and consultancy services. Lecturer of Cocoa Foundation of the Philippines.