Tamarind and Palm Sugar Popsicles With Chili Salt
These homemade popsicles capture the nostalgic flavour of a popular sweet and sour candy. A base of tart tamarind and rich palm sugar is frozen into icy treats. Just before enjoying, each one gets a lively dip into a special chili salt mixture, creating a perfect balance of flavours. The recipe makes 10 popsicles and requires several hours to set completely.
Ingredients
- 1/2 teaspoon powdered gelatin
- 2 pieces (4.3 ounces; 120g) palm sugar
- 3 tablespoons (1.5 ounces; 40g) tamarind concentrate (no sugar added)
- 1 1/2 teaspoon cayenne powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon malic acid (see note)
Method
- Scatter the powdered gelatin over 1/2 cup (120ml) of water at room temperature and leave it to bloom.
- Break the 2 pieces (4.3 ounces. 120g) of palm sugar into smaller bits using a rolling pin or a heavy pan base. Place the sugar and 1 cup (240ml) of water into a small pot. Warm the mixture, stirring now and then, just until the sugar melts. Take it off the heat and mix in the bloomed gelatin and the 3 tablespoons (1.5 ounces. 40g) of tamarind concentrate. Add 8 ounces (240g) of ice by weight or 1 cup of ice water to thin and cool the liquid.
- Pour the mixture equally into 10 (3-fluid-ounce) popsicle molds. Freeze until the edges start to set, about 30 minutes. Place the sticks in the centre and freeze fully until solid, about 8 hours. To remove, briefly submerge each mold in hot tap water and gently wiggle the stick. Wrap each popsicle in plastic and store in the freezer for up to 3 weeks.
- Make the chili salt by mixing 1 1/2 teaspoon cayenne powder, 1 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon malic acid in a small bowl. Coat the top of each frozen popsicle in the spice blend just before you eat it.
Nutrition (per serving)
Sodium213000 mg
Recipe details
CategoryDessert
Cuisinecopycat, latin
AuthorSohla El-Waylly