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.
Fomba fijery
Fanamarihana: Ny torolalana feno dia omena ao amin'ny karatry ny recipe etsy ambany.
- 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.
Torohevitra sy torohevitra
- 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.
Recipes mifandraika:
Recipe
VOALOHANY "CANDY
Fangaro
- 1 tablespoon dibera plus for greasing hands
- 14 ounces ronono mifangaro mamy
- ⅓ kapoaka heavy cream, whole milk or coconut milk
- 80 g voanio voakiky tsy mamy , miampy ny coating
- 23 farantsa jirofo . optional
torolalana
- Afangaro ao anaty vilany kely ny ronono voapoizina sy ny crème ary ny dibera ary apetraho amin'ny afo kely. Afangaro amin'ny spatula silicone mandra-pahalevon'ny dibera.
- 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.
- Ataovy azo antoka fa kikisana matetika amin'ny spatula ny sisiny sy ny fanambanin'ny vilany mba tsy handoro ny fangaro. Tandremo ny tsy fitoviana: atsangano kely ny vilany mba hanamarinana, ny fangaro beijinho dia tokony hiala amin'ny fanambanin'ny vilany rehefa vonona.
- 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.
Fanamarihana
- Beijinhos can be stored in an airtight container at room temperature for a few days or refrigerated for up to a week.
- Mba hanamafisana dia aforeto ny brigadeiro ho baolina ary aforeto amin'ny famafazana. Apetraho eo amin'ny lovia vita amin'ny parchment izy ireo amin'ny takelaka iray. Afangaro mandritra ny ora vitsivitsy ny brigadeiro mandra-pahamaivana. Alefaso ao anaty fitoeran-drivotra tsy misy rivotra na kitapo zipper mahamay amin'ny vata fampangatsiahana izy ireo, esory izay rivotra tafahoatra, ary atsipazo mandritra ny 3 volana.
Alefaso amin'ny mari-pana mandritra ny adiny 1 alohan'ny hanompoana. Fadio ny manokatra ny fonosana mandritra io fotoana io mba hisorohana ny zava-mamy tsy hatsembohana sy mandona ny fonosina.
Ny fampahalalana momba ny sakafo rehetra dia mifototra amin'ny kajy avy amin'ny antoko fahatelo ary tombanana fotsiny. Ny fomba fanamboarana sy ny sandan'ny sakafo tsirairay dia hiova arakaraka ny marika ampiasainao, ny fomba fandrefesana ary ny haben'ny ampahany isaky ny tokantrano.