These Macapuno Balls are made with soft and jelly-like coconut sport or macapuno, then coated in sugar. It's like taking a bite of childhood memories wrapped in a tropical treat!
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Ingredients you'll need
Notes and substitutions
- Macapuno: Also called coconut sport, it is harvested from young coconut trees and has a soft and jelly-like texture. I used sweetened macapuno preserved in a jar.
- Tapioca starch: It is used to bind the mixture and give it a firm, yet tender texture. While cornstarch can be used, it may result in a texture that is less firm and chewy.
- Granulated sugar: Adjust the amount of sugar based on the sweetness of your macapuno syrup or your personal preference. Alternatively, you can coat the balls in desiccated coconut or powdered sugar.
How to make this recipe
Step 1: Prepare macapuno
In a food processor, blend the macapuno and its syrup until you get the texture you like, either chunky or smooth. As an alternative, you can chop it finely with a knife.
Step 2: Combine ingredients
In a saucepan, combine macapuno, ¼ to ½ cup of sugar, and a pinch of salt.
Step 3: Cook until paste-like
Cook the mixture on medium-low heat, stirring constantly, until it thickens into a paste-like consistency. It should take about 20-30 minutes.
PRO TIP: To prevent the sugar from crystallizing, dissolve it slowly over medium-low heat while stirring constantly. Crystallization happens when sugar forms grainy crystals instead of fully dissolving, resulting in a gritty texture.
Step 4: Add the slurry
In a bowl, dissolve ½ cup of tapioca starch in ½ cup of water to create a slurry. Pour the slurry into the saucepan and continue mixing until the mixture becomes gelatinous.
Step 5: Cook until very thick
Cook for another 10-15 minutes, stirring constantly, until the mixture is very thick and holds its shape. You can add a few drops of pandan extract or ½ teaspoon of vanilla extract as optional flavoring.
Step 6: Cool and shape
Allow the mixture to cool until it's easy to handle, typically a few hours to overnight. Once cooled, oil your hands lightly and shape the mixture into balls.
Step 7: Coat with sugar
Roll each piece in granulated sugar until fully coated. As an option, you can individually wrap each one in cellophane.
Store the Macapuno Balls in an airtight container at room temperature for a few days or refrigerate to keep them longer.
Recipe FAQs
Macapuno is a type of coconut with a soft and jelly-like texture, harvested from young coconut trees.
Macapuno can often be found in Asian grocery stores or specialty food stores. It is commonly sold in jars, preserved in syrup.
Tapioca starch is a fine white powder derived from the cassava root. It is used to bind the mixture and give the balls a firm yet tender texture.
Try other recipes with macapuno
- Cassava cake: Baked cassava with coconut milk, sometimes mixed with macapuno.
- Ube macapuno cake: Ube cake layered or topped with macapuno.
- Sapin-sapin: Steamed rice cake with macapuno added to a layer.
- Halo-halo: Shaved ice dessert with macapuno as one of the classic mix-ins.
- Cassava suman: Steamed cassava wrapped in banana leaves, sometimes mixed with macapuno.
Other candies and sweets you may like
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📖 Recipe
Macapuno Balls
Equipment
- Saucepan
Ingredients
- 12 ounces macapuno in syrup see note
- ¼-½ cup granulated sugar more for coating; see note
- ½ cup tapioca starch see note
- ½ cup water
- Salt (a pinch)
- Pandan (a few drops) or vanilla extract (½ teaspoon) optional
Instructions
- In a food processor, blend the macapuno and its syrup until you get the texture you like, either chunky or smooth. As an alternative, you can chop it finely with a knife.
- In a saucepan, combine macapuno, ¼ to ½ cup of sugar, and a pinch of salt.
- Cook over medium-low heat, stirring constantly, until it thickens into a paste, which should take 20-30 minutes.PRO TIP: To prevent the sugar from crystallizing, dissolve it slowly over medium-low heat while stirring constantly. Crystallization happens when sugar forms grainy crystals instead of fully dissolving, resulting in a gritty texture.
- In a bowl, dissolve ½ cup of tapioca starch in ½ cup of water to create a slurry. Pour the slurry into the saucepan and continue mixing until it becomes gelatinous. Cook for another 10-15 minutes, stirring constantly, until the mixture is very thick and holds its shape.
- You can add a few drops of pandan extract or ½ teaspoon of vanilla extract as optional flavoring.
- Allow the mixture to cool until it's easy to handle, typically a few hours to overnight. Once cooled, oil your hands lightly and shape the mixture into balls.
- Roll each piece in granulated sugar until fully coated. As an option, you can individually wrap each one in cellophane.
- Store the Macapuno Balls in an airtight container at room temperature for a few days or refrigerate to keep them longer.
Notes
- Macapuno: Also called coconut sport, it is harvested from young coconut trees and has a soft and jelly-like texture. I used sweetened macapuno preserved in a jar.
- Tapioca starch: It is used to bind the mixture and give it a firm, yet tender texture. While cornstarch can be used, it may result in a texture that is less firm and chewy.
- Granulated sugar: Adjust the amount of sugar based on the sweetness of your macapuno syrup or your personal preference. Alternatively, you can coat the balls in desiccated coconut or powdered sugar.
AGNES D RIBAS says
Hi, I am from NY, I am happy with your recipes and knowing that it has bicolano roots. Where did you buy your cellophane.?
Nora Reyes says
Hello Agnes! Kumusta ka? Meron sa amazon and also sa walmart. =)
Ben says
This is how i remember it - with no milk. Thanks for sharing.
Nora Reyes says
Hi Ben! Thank you!