Ingredients with Measurements:
- 1 cup lotus seed paste
- 1 cup sweetened shredded coconut
- 1/4 cup condensed milk
- 1/4 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/4 tsp salt
Special equipment needed:
- Mixing bowl
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Food processor (optional)
Step-by-step instructions:
1. In a mixing bowl, combine the lotus seed paste, sweetened shredded coconut, condensed milk, powdered sugar, vanilla extract, and salt. Mix well until all ingredients are fully incorporated.
2. If the mixture is too dry, add a little more condensed milk until the mixture is moist enough to form into balls.
3. Preheat the oven to 350°F.
4. Line a baking sheet with parchment paper.
5. Using a cookie scoop or spoon, form the mixture into small balls (about 1 inch in diameter) and place them on the prepared baking sheet.
6. Bake the coconut balls for 10-12 minutes, or until they are lightly golden brown.
7. Remove the baking sheet from the oven and let the coconut balls cool completely before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
5. Temperature:
350°F
Serving size:
Makes about 20-24 coconut balls
Nutritional information:
Per serving (1 coconut ball):
- Calories: 80
- Fat: 4g
- Carbohydrates: 10g
- Protein: 1g
- Sugar: 8g
Substitutions for ingredients:
- Lotus seed paste can be substituted with red bean paste or peanut butter.
- Sweetened shredded coconut can be substituted with unsweetened shredded coconut.
- Condensed milk can be substituted with coconut milk or heavy cream.
- Powdered sugar can be substituted with granulated sugar or honey.
Variations:
- Add chopped nuts or dried fruits to the mixture for added texture and flavor.
- Roll the coconut balls in additional shredded coconut or crushed nuts for a different look and taste.
- Dip the coconut balls in melted chocolate for a decadent treat.
Tips and tricks:
- If the mixture is too sticky, dust your hands with powdered sugar before forming the balls.
- Store the coconut balls in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the coconut balls in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The coconut balls can be reheated in the oven at 350°F for 5-7 minutes, or until they are warmed through.
Presentation ideas:
Arrange the coconut balls on a platter and garnish with fresh mint leaves or edible flowers.
Garnishes:
Fresh mint leaves or edible flowers.
Pairings:
Serve the coconut balls with hot tea or coffee for a delightful snack.
Suggested side dishes:
Fresh fruit or a fruit salad would complement the coconut balls nicely.
Troubleshooting advice:
- If the mixture is too dry, add a little more condensed milk until the mixture is moist enough to form into balls.
- If the coconut balls are falling apart, add more lotus seed paste or condensed milk to the mixture.
Food safety advice:
Make sure to use clean hands and utensils when handling the ingredients. Store the coconut balls in an airtight container to prevent contamination.
Food history:
Lotus seed paste is a traditional Chinese ingredient used in many desserts, including mooncakes and sweet buns.
Flavor profiles:
The coconut balls are sweet and nutty, with a subtle floral flavor from the lotus seed paste.
Serving suggestions:
Serve the coconut balls as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A