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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | ==Traditional preparation== [[File:Râper la pulpe du coco (Tieti, Nord, New Caledonia).jpg|thumb|upright|Coconut being grated]] Coconut milk is traditionally made by grating the white inner flesh of mature coconuts and mixing the shredded coconut pulp with a small amount of hot water in order to suspend the fat present in the grated pulp. The grating process can be carried out manually or by machine. [[Polynesians]] may use special bundles of fibre from [[sea hibiscus]], [[heliconia]] or [[coconut fibre|the coconut itself]] called ''tauaga''<!--Samoan and Tuvaluan name--> to wring the milk from the meat. |
| h Japanese (ja) | == 伝統的な製法{{Anchor|Traditional preparation}} == [[File:Râper la pulpe du coco (Tieti, Nord, New Caledonia).jpg|thumb|upright|ココナッツをすりおろしている様子]] ココナッツミルクは伝統的に、成熟したココナッツの白い内側の果肉をすりおろし、すりおろしたココナッツの果肉を少量の熱湯と混ぜて、果肉に含まれる脂肪を懸濁させることで作られる。すりおろし作業は手動でも機械でも行うことができる。[[:en:Polynesia|ポリネシア人]]は、[[Sea hibiscus/ja|シーハイビスカス]]、[[Heliconia/ja|ヘリコニア]]、または[[Coconut fibre/ja|ココナッツ自体]]の繊維の特別な束を「タウアガ」と呼び、それを使って果肉からミルクを絞り出すことがある。 |