Macapuno Balls

These candies are soft, jelly-like treats with macapuno and coated 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

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.

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.