Beijinho de coco" is a classic Brazilian dessert, also known simply as "beijinho," which means "little kiss" in Portuguese.
It’s made from sweetened condensed milk, butter, and grated coconut. It is often adorned with a clove on top, giving it a distinctive and elegant appearance.
These treats are typically served at Birthday parties and special occasions.
Sekilas tentang Metode
Note: Instruksi lengkap disediakan dalam kartu resep di bawah ini.
- Heat condensed milk, milk, and butter in a saucepan on low until the butter melts.
- Add ½ cup coconut and stir for 20 minutes until thick. Frequently scrape the pan and check if the mixture pulls away from the bottom.
- Cool the mixture to room temperature.
- Prepare candy cups. Grease hands, form balls from the mixture, coat in coconut, and place in cups with a clove on top.
- Repeat with all the mixture.
Tips dan Saran
- Don't rush the cooking process. Stir constantly over low heat to prevent burning and ensure the mixture thickens evenly.
- Aim for a thick mixture that pulls away from the bottom of the pan when tilted. This ensures your Beijinhos hold their shape.
- Keep your hands and a small plate greased with butter when shaping the balls. This prevents the mixture from sticking and allows for smooth shaping.
- Don't skip the cooling step! A warm mixture will be difficult to handle and won't set properly.
Resep Terkait:
Resep
CIUMAN KELAPA "PERMEN
bahan
- 1 sendok makan mentega plus for greasing hands
- 14 ons Susu kental manis
- ⅓ cangkir heavy cream, whole milk or coconut milk
- 80 g kelapa parut tanpa pemanis , ditambah untuk pelapis
- 23 potongan-potongan cengkeh . optional
petunjuk
- Campurkan susu kental, krim, dan mentega dalam panci kecil dan letakkan di atas api kecil. Aduk dengan spatula silikon hingga mentega benar-benar meleleh.
- Add ½ cup of grated coconut and continue to stir for about 20 minutes or until the mixture thickens to the point where it can be shaped into balls.
- Pastikan untuk sering mengikis bagian samping dan bawah wajan dengan spatula agar adonan tidak gosong. Perhatikan konsistensinya: miringkan wajan sedikit untuk memeriksa, campuran beijinho akan terlepas dari dasar wajan jika sudah siap.
- Once ready, transfer the beijinho mixture to a deep plate or dish and allow it to cool to room temperature before shaping it. Prepare 23 candy cups (size #5).
- Pour the remaining grated coconut onto a deep plate. To form the beijinhos, lightly grease your hands with some butter and take a small amount of the mixture, rolling it into a ball.
- Roll the ball in the grated coconut until it's fully coated. Place each coated ball into a candy cup and insert a clove at the top. Repeat with the remaining mixture.
Catatan
- Beijinhos can be stored in an airtight container at room temperature for a few days or refrigerated for up to a week.
- Untuk membekukan, gulung brigadeiro menjadi bola-bola dan lapisi dengan taburan. Letakkan di atas loyang yang dilapisi kertas roti dalam satu lapisan. Bekukan brigadeiro selama beberapa jam hingga padat. Pindahkan ke dalam wadah kedap udara atau kantong ritsleting yang ramah freezer, buang udara berlebih, dan bekukan hingga 3 bulan.
Cairkan pada suhu kamar selama 1 jam sebelum disajikan. Hindari membuka kemasan selama waktu tersebut agar manisan tidak berkeringat dan membungkusnya menjadi basah.
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