These iceblocks are a sweet, sour and spicy Mexican sweet made using just three ingredients. You will need 6 iceblock moulds and sticks.
- 150 g tamarind pulp (block form) (see Note), chopped
- 110 g (½ cup) caster sugar
- ½ tsp dried chilli flakes, or more, to taste
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.
Soaking time 20 minutes
Freezing time 6 hours
Cooling time 20 minutes
You will need 6 iceblock moulds and sticks
Place tamarind pulp in a bowl. Pour over 625 ml (2½ cups) boiling water and soak for 20 minutes or until pulp has softened. Strain through a fine sieve, pressing to extract as much liquid as possible. Discard solids.
Place tamarind liquid, sugar and chilli in a saucepan over low heat and cook, stirring, for 3 minutes or until sugar has dissolved. Cool to room temperature, then divide among 6 iceblock moulds. Freeze for 2 hours or until partially frozen. Insert an iceblock stick into each mould, then freeze for a further 4 hours or until solid. To serve, run base of moulds under warm water to loosen.
• Tamarind pulp (block form) is available from Asian food shops.
Photography Chris Chen
As seen in Feast magazine, October 2014, Issue 36.