Coconut Balls: A Delicious Snack That Will Ignite Your Taste Buds (Improved Recipe)
Ever since I had a piece of coconut ball from Kui bin, I couldn't stop thinking about it. Unfortunately, the snack in the supermarket didn't meet my expectations, so I've always wanted to make it myself, because I can control the sugar and oil when I make it, which is healthier. I originally wanted to find a recipe on 'Ni Cang Cong Li' and try to replicate it, thinking it should be similar, and if it doesn't work, just try again. But after trying several times, I was always unsatisfied (almost gained weight T^T, but a foodie will never stop eating). So I borrowed ideas from 'Ni Cang Cong Li' and modified the recipe. Although it's different from my memory, the taste is deeply attractive…
Ingredients
110g Coconut, 2 Eggs, 80g Butter, 52g White Sugar, 40g Coconut Cream Powder (or Milk Powder or Half and Half), 100g Coconut Cream, 25g Low-gluten Flour
Soft and Moist Coconut Balls
- 1. Soften 80g butter to a state where you can press it with your finger, add 52g white sugar and beat with an electric mixer until the sugar and butter are completely integrated, the butter will become slightly whiter
2. Add 2 eggs gradually
3. Mix the eggs and butter
4. Add 40g Coconut Cream Powder (or 40g Milk Powder or 20g Coconut Cream Powder + 20g Milk Powder) and mix evenly until a slightly thin paste is formed
5. Add 100g Coconut Cream and mix well
6. Sift in 25g Low-gluten Flour and mix well
7. Mix in 110g Coconut with thorough mixing
8. Put it in the freezer (note: freeze it!! 15 minutes in winter, 40 minutes or more in summer, freezing is crucial for the formation and moistness of coconut balls!), take it out after freezing, and then roll it into balls of appropriate size (you can use a little coconut cream as a hand powder) and arrange it on a plate. Preheat the oven with upper and lower heat at 110℃, bake for 20 minutes, then switch to upper and lower heat at 120℃ for 10 minutes
9. Out of the oven, the baking process will release oil, you can absorb excess oil with absorbent paper
10. Eat, pack, and take pictures, hehe, I worship my own hands!
Tips
Low-temperature baking is crucial for the internal ripening and maintaining a certain degree of moistness, the key to soft and moist pastries! Too high a temperature or too long a baking time may cause coconut balls to become crispy coconut!
Recipe from food blogger @Little Pig in the pigsty
I am Populus Food, I spread easy-to-make home-style recipes and recommend recipes that I have tried and liked, and I encourage you to find simple and easy-to-operate recipes. Welcome everyone to like and follow. Thank you.
