Tamarind Balls Food

TAMARIND BALLS

Steps:

• Use your hands to de-shell the tamarind then place the flesh in a medium sized bowl.
• Discard the stem and shell pieces once the tamarind has been shelled
• Add the coconut sugar, rum essence and any other additional ingredients you choose to use i.e black pepper, hot sauce etc..
• Use your hands to mould the tamarind into a large ball and prepare a plate with a layer of sugar for dusting.
• Break off small pieces of tamarind to form balls then roll into the sugar
• Repeat this step until all the balls have been made

TAMARIND BALLS

Steps:

• Put 1/4 cup sugar in a shallow plate. In a bowl, combine the tamarind, hot sauce, salt, and remaining sugar. Using your hands, mix the ingredients together. Divide the tamarind mixture into bite-size portions, and shape into balls. Add the tamarind balls to the sugar, and roll to coat evenly.

RUM BALLS

Steps:

• Mix together wafer crumbs, pecans, confectioners' sugar and cocoa. Combine rum, honey and water; stir into crumb mixture. Shape into 1-in. balls. Roll in additional confectioners' sugar or wafer crumbs. Store in an airtight container.

ST. CROIX TAMARIND BALLS

Steps:

• Remove tamarind flesh from the seeds, by scraping with a knife or by rubbing the seeds and sugar against the sides of the bowl with a wooden spoon. (Or, much easier, use tamarind paste!).
• Mix the tamarind flesh with the sugar, and roll into a smooth ball, about 3/4 inch in diameter, with a tamarind seed in the center.
• Roll the ball in granulated sugar, and store in an airtight container.

TAMARIND BALLS (PASTE METHOD)

Steps:

• Mix tamarind paste with 1 cup of sugar, adding more sugar as needed to get a stiff consistency that molds easily.
• Add hot pepper and black pepper
• Cover mixture with plastic wrap and set aside overnight at room temperature.
• Form into 1 - inch balls and place on a baking sheet lined with waxed paper or parchment. Set aside to dry a few hours, uncovered at room temperature.
• Roll the tamarind balls in the remaining sugar and store at room temperature. Tamarind balls keep for up to two weeks.