Ingredients with Measurements:
- 1 cup of sweetened condensed milk
- 1 cup of grated coconut
- 1 tablespoon of butter
- 1 egg yolk
- 1/2 cup of passion fruit pulp
- 1/2 cup of sugar
- 1/2 cup of water
Special equipment needed:
- Mixing bowl
- Baking sheet
- Parchment paper
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, combine the sweetened condensed milk, grated coconut, butter, and egg yolk. Mix well until the ingredients are fully combined.
3. Roll the mixture into small balls, about 1 inch in diameter.
4. Place the balls on a baking sheet lined with parchment paper.
5. Bake for 10-12 minutes, or until the balls are lightly golden brown.
6. In a saucepan, combine the passion fruit pulp, sugar, and water. Bring to a boil over medium heat, stirring constantly.
7. Reduce the heat to low and let the mixture simmer for 10-15 minutes, or until it thickens and becomes syrupy.
8. Remove the papo-de-anjo from the oven and let them cool for a few minutes.
9. Drizzle the passion fruit syrup over the papo-de-anjo.
10. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
This recipe makes about 20 papo-de-anjo.
Nutritional information:
Calories per serving: 120
Total fat: 5g
Saturated fat: 3g
Cholesterol: 25mg
Sodium: 40mg
Total carbohydrates: 18g
Dietary fiber: 1g
Sugars: 17g
Protein: 2g
Substitutions for ingredients:
- Instead of passion fruit pulp, you can use any other fruit pulp or jam of your choice.
- Instead of grated coconut, you can use desiccated coconut or coconut flakes.
Variations:
- You can add a pinch of cinnamon or nutmeg to the papo-de-anjo mixture for extra flavor.
- You can use different types of fruit for the syrup, such as mango, pineapple, or strawberry.
Tips and tricks:
- Make sure to roll the papo-de-anjo into small balls to ensure even cooking.
- If the mixture is too sticky to handle, you can refrigerate it for a few minutes before rolling into balls.
- To prevent the papo-de-anjo from sticking to the parchment paper, you can lightly grease it with cooking spray.
Storage instructions:
- Store the papo-de-anjo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the papo-de-anjo, place them in the oven at 350°F (180°C) for 5-7 minutes, or until warmed through.
Presentation ideas:
- Serve the papo-de-anjo on a platter with the passion fruit syrup drizzled over them.
- Garnish with fresh fruit or mint leaves for added color and flavor.
Pairings:
- These papo-de-anjo go well with a cup of coffee or tea.
Suggested side dishes:
- These papo-de-anjo make a great dessert on their own, but you can also serve them with a scoop of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the papo-de-anjo are too dry, you can add a little more sweetened condensed milk to the mixture.
- If the passion fruit syrup is too thick, you can add a little more water to thin it out.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the papo-de-anjo in the refrigerator to prevent bacterial growth.
Food history:
- Papo-de-anjo is a traditional Brazilian dessert made from sweetened condensed milk and egg yolks. It is believed to have originated in the state of Minas Gerais in the 18th century.
Flavor profiles:
- The papo-de-anjo has a sweet and creamy flavor, while the passion fruit syrup adds a tangy and fruity note.
Serving suggestions:
- Serve the papo-de-anjo as a dessert after a Brazilian-inspired meal, or as a sweet treat for a special occasion.
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Region: Brazilian