From the recipe collection
Sampalok Candy (Sweet-Sour Tamarind Candy)
Ripe sampalok pulp is cooked with sugar and salt, then rolled into chewy candies with a bright sweet-sour finish.
- Prep time
- 25 min plus chilling
- Cook time
- 25–30 min
- Yield
- Makes about 30
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Ingredients
Tick ingredients as you prepare.
Method
- Discard any mouldy tamarind. Put the pulp and 345 ml water in a heavy pan, simmer over medium heat, then cover and cook on low for 10 minutes.
- Cool 5 minutes and mash thoroughly. Press through a coarse sieve, scraping underneath, then discard every seed and string.
- Return the pulp to the clean pan with 250 g sugar and 3/4 teaspoon salt. Cook over medium-low heat for 12–18 minutes, stirring continuously.
- The base is ready when it pulls from the pan and a teaspoon cooled on a plate can be rolled. If it slumps, cook 2 minutes longer; if it catches, lower the heat and add the reserved 15 ml water.
- Spread 1 cm thick on lightly oiled parchment. Cool 20 minutes, then refrigerate for 30–45 minutes until firm enough to handle.
- Mix the remaining 100 g sugar and 1/4 teaspoon salt. Divide the cold paste into 30 equal portions, lightly oil your palms, roll into balls, and coat completely. Make smaller pieces if preferred; the count will then increase.
- Set on clean parchment for 30 minutes so the coating adheres, then layer between parchment in an airtight container and refrigerate.
