- 395 g can sweetened condensed milk
- 2 tbsp coconut milk
- 40 g unsalted butter
- desiccated coconut, to coat
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place condensed milk, coconut milk and butter in a saucepan and cook, stirring, over medium heat for 12 minutes or until mixture thickens and starts to come away from the side of the pan. Transfer to a plate to cool.
When starting to firm, using greased hands, roll tablespoonfuls of mixture into balls, then roll in coconut. Store for up to 2 weeks.
As seen in Feast Magazine, Issue 17, pg57.
Photography by Dieu Tan