Macapuno Balls

Chewy Filipino macapuno candies rolled in sugar.

Course Dessert

Cuisine Filipino

Diet Gluten Free

Prep Time 15

Cook Time 30

Cool 2

Total Time 2 45

Servings

Calories 60kcal

Cost $5-$6

Finely chop the macapuno in a food processor or with a knife. Keep the syrup.
Combine the macapuno, syrup, sugar, and salt in a saucepan.
Cook over medium-low heat for 20–30 minutes. Stir constantly and scrape the bottom of the pan until the mixture is thick like a paste.
Mix the tapioca starch and water until smooth. Slowly pour into the pan while stirring.
Cook for another 10–15 minutes. Stir constantly until the mixture is very thick and holds its shape. Add flavoring if you like.
Let the mixture cool completely and firm up. Lightly oil your hands, then roll small portions into balls.
Roll the balls in sugar. Store in an airtight container in the refrigerator.

Macapuno: Use jarred sweetened macapuno, including the syrup.
Tapioca starch: Also called tapioca flour. Helps the candy hold its shape and makes it chewy.
Sugar: Start with ¼ cup; add more to taste. Coat with granulated sugar, desiccated coconut, or powdered sugar.
Flavoring: A few drops of pandan extract or ½ teaspoon vanilla extract, optional.