Tamarind Balls
Sweet-and-sour candy made from tamarind pulp rolled with sugar and often a touch of hot pepper, hand-formed into small balls. It's a classic island sweet sold by street vendors and made at home.
- Prep
- 30 min
- Cook
- 0 min
- Total
- 30 min
- Servings
- 20
- Difficulty
- Easy
- Calories
- 60 kcal
Equipment
- •Mixing bowl
- •Small tray
Nutrition
Per serving, approximate
- Calories
- 60 kcal
- fat
- 0
- carbs
- 15
- protein
- 0
- calories
- 60
Instructions
- 1
Peel the tamarind pods. Remove the seeds and coarse fibers, keeping only the sticky pulp.
- 2
Knead the pulp in a bowl with sugar and salt. Work it until fully combined into a thick paste.
- 3
Mix in the ground hot pepper if using.
- 4
Pinch off small amounts of the mixture. Roll them into balls about an inch wide.
- 5
Roll each ball in extra sugar to coat completely.
- 6
Place the balls on a tray. Let them sit uncovered a few hours to firm slightly before storing.
Chef's tips
Lightly wet your hands when rolling the balls so the sticky tamarind does not stick to your palms.
Storage
Store in an airtight container at room temperature up to 3 weeks.
Reheating
Not applicable, served at room temperature.
Common mistakes to avoid
- •Leaving seeds and fibers behind, which gives the candy a gritty texture
- •Adding too much sugar, which hides the tart tamarind flavor
Serving suggestions
Cooked Tamarind Balls?
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