Tamarind and chilli iceblocks (paletas de tamarindo y chile)

These iceblocks are a sweet, sour and spicy Mexican sweet made using just three ingredients. You will need 6 iceblock moulds and sticks.

Credit: Chris Chen

• makes

  6

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 150 g tamarind pulp (block form) (see Note), chopped
• 110 g (½ cup) caster sugar
• ½ tsp dried chilli flakes, or more, to taste

Soaking time 20 minutesFreezing time 6 hours

Cooling time 20 minutes

You will need 6 iceblock moulds and sticks

Instructions

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.

Note• Tamarind pulp (block form) is available from Asian food shops.

Photography Chris Chen

As seen in Feast magazine, October 2014, Issue 36.

Cook's Notes

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.