Lolly Cake with a Latin American Chinese Twist

Ingredients

In this Latin American Chinese adaptation of the New Zealand Lolly Cake, we incorporate flavors commonly found in Latin American and Chinese cuisines. The addition of chocolate and mango gives the cake a rich and tropical twist, adding depth and complexity to the original recipe. We alse have the original recipe for Lolly Cake, so you can check it out.

• 200g (7 oz) plain biscuits, crushed 200g (7 oz) plain biscuits, crushed
• 200g (7 oz) sweetened condensed milk 200g (7 oz) sweetened condensed milk
• 100g (3.5 oz) butter, melted 100g (3.5 oz) butter, melted
• 100g (3.5 oz) desiccated coconut 100g (3.5 oz) desiccated coconut
• 100g (3.5 oz) dried mango, finely chopped 100g (3.5 oz) dried mango, finely chopped
• 100g (3.5 oz) chocolate chips 100g (3.5 oz) chocolate chips
• 200g (7 oz) dark chocolate, melted (for coating) 200g (7 oz) dark chocolate, melted (for coating)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 14g, 9g
• Carbohydrates (total, sugars): 35g, 25g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the crushed biscuits, sweetened condensed milk, melted butter, desiccated coconut, dried mango, and chocolate chips. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Line a rectangular baking dish with parchment paper. Transfer the mixture into the dish and press it down firmly to create an even layer.
3. 3.
   Place the dish in the refrigerator for at least 2 hours to allow the mixture to set.
4. 4.
   Once the mixture has set, remove it from the refrigerator and cut it into small rectangular bars.
5. 5.
   Dip each bar into the melted dark chocolate, ensuring it is fully coated. Place the coated bars on a baking sheet lined with parchment paper.
6. 6.
   Return the bars to the refrigerator for another 30 minutes to allow the chocolate coating to set.
7. 7.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Dried Mango — Make sure to finely chop the dried mango to ensure it blends well with the other ingredients.
• Dark Chocolate — Use good quality dark chocolate with at least 70% cocoa for a rich and intense flavor.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of ground cinnamon to the mixture.
• If you prefer a sweeter taste, use milk chocolate instead of dark chocolate for the coating.
• Experiment with different types of dried fruits, such as pineapple or papaya, to add variety to the recipe.
• Store the Choco-Mango Lolly Cake in an airtight container in the refrigerator to keep it fresh for longer.
• Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.

Serving advice

Serve the Choco-Mango Lolly Cake chilled as a delightful dessert or snack. It pairs well with a cup of hot tea or coffee.

Presentation advice

Arrange the Choco-Mango Lolly Cake bars on a platter, drizzle some melted chocolate over the top, and garnish with fresh mango slices and a sprinkle of desiccated coconut for an eye-catching presentation.