Indulge your senses with this irresistible recipe for Tamarind Candy with a delightful peanut filling! This unique treat perfectly blends the sweet and tangy flavors of tamarind with the rich, nutty texture of peanuts, creating a captivating culinary experience. Perfect for festive occasions or a simple afternoon snack, this recipe delivers a satisfying explosion of taste in every bite. Imagine the chewy tamarind, yielding to a creamy peanut heart – a truly unforgettable combination. This recipe is surprisingly easy to make, even for beginner cooks.
This delightful fusion of flavors and textures is a guaranteed crowd-pleaser. Whether you're celebrating Tet or simply seeking a unique and delicious treat, this tamarind candy will not disappoint. Prepare to be amazed as you follow our step-by-step instructions, transforming simple ingredients into a masterpiece of confectionery art. Let's get started!
Tools Needed
- Pot
- Sieve
- Mixing bowl
- Frying pan (optional)
Ingredients
- Tamarind: 400g
- Water: 150ml
- Glutinous Rice Flour: 50g
- Salt
- Sugar: 600-700g
- Peanuts: 30-50g
- Ginger: 40g
- Dried Plums (optional)
Step-by-Step Instructions
Step 1. Prepare Tamarind and Rice Flour
- Squeeze the tamarind with 200-300ml of water to extract the pulp.
- Strain the tamarind pulp through a sieve, rubbing to remove all the flesh.
- Roast the glutinous rice flour in a pan until cooked (about 10 minutes). Set aside to cool.
Step 2. Cook Tamarind Mixture
- Combine tamarind pulp, sugar, and 150ml of water in a pot. Cook over low heat for 20-25 minutes, stirring frequently to prevent burning.
- Add minced ginger (or dried plums) to the mixture. Continue to cook and stir.
- Test the candy by dropping a small amount into cold water. If it forms a soft ball, it's ready.
Step 3. Combine and Set Candy
- Add the roasted glutinous rice flour and stir well until the candy thickens and is no longer sticky.
- Let the candy cool completely.
Step 4. Shape and Store Candy
- Roll the cooled candy into balls, optionally coating them with a mixture of sugar and chili powder (optional).
- Place the candies in a jar with extra sugar to help preserve them.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Adjust the amount of sugar to your preferred level of sweetness. Start with less and add more if needed.
- Yellow tamarind produces a more fragrant and visually appealing candy.
- Don't substitute glutinous rice flour with other types of flour, as it significantly impacts the texture.
- Add a small amount of salt to balance the sweetness.
- Use extra sugar to coat the candy to prevent sticking and for preservation.
Nutrition
- N/A
FAQs
1. Can I substitute the peanuts with other nuts?
Yes! Cashews, almonds, or even sunflower seeds would work well, but the flavor profile will change slightly. Remember to adjust the amount depending on the size of your chosen nut.
2. How long does the candy keep?
Stored in an airtight container at room temperature, the candy should last for about a week. For longer storage, consider refrigerating it.
This chewy tamarind candy recipe is the perfect blend of sweet, sour, and crunchy, making it a delightful treat for Tet celebrations or any occasion. The unique combination of flavors and textures is sure to impress your family and friends. Enjoy the rewarding process of making these candies and the even more rewarding experience of savoring their deliciousness!