Burmese Chinese Style Creamy Coconut Balls

Ingredients

In this adaptation, we infuse the traditional Indian Malai laddu with the flavors of Burmese Chinese cuisine. While the original recipe uses ingredients like khoya (milk solids) and cardamom, we replace them with freshly grated coconut and vanilla essence to enhance the coconut flavor. Additionally, we garnish the laddus with crushed pistachios for a touch of crunchiness, adding a unique texture to the dish. We alse have the original recipe for Malai laddu, so you can check it out.

• 2 cups (200g) freshly grated coconut 2 cups (200g) freshly grated coconut
• 1 cup (300g) condensed milk 1 cup (300g) condensed milk
• 1 teaspoon vanilla essence 1 teaspoon vanilla essence
• 1/4 cup (30g) crushed pistachios (for garnish) 1/4 cup (30g) crushed pistachios (for garnish)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 9g, 6g
• Carbohydrates (total, sugars): 22g, 20g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the freshly grated coconut, condensed milk, and vanilla essence.
2. 2.
   Mix well until all the ingredients are thoroughly combined and the mixture becomes sticky.
3. 3.
   Take small portions of the mixture and shape them into small balls using your hands.
4. 4.
   Roll the balls in the crushed pistachios to coat them evenly.
5. 5.
   Place the coconut balls on a serving tray and refrigerate for at least 1 hour before serving.

Treat your ingredients with care...

• Freshly grated coconut — Ensure that the coconut is freshly grated for the best flavor and texture. If you can't find fresh coconut, you can use frozen grated coconut, but make sure to thaw it before using.
• Condensed milk — Use sweetened condensed milk for a creamy and sweet taste. Adjust the amount according to your desired level of sweetness.
• Crushed pistachios — Gently crush the pistachios using a mortar and pestle or pulse them in a food processor. Make sure they are finely crushed for easy coating.

Tips & Tricks

• For a variation, you can add a pinch of ground cinnamon or cardamom powder to the mixture for an extra burst of flavor.
• If you prefer a more pronounced coconut flavor, you can toast the freshly grated coconut in a dry pan for a few minutes before using it in the recipe.
• To make the laddus more festive, you can roll them in colored sugar or edible glitter instead of crushed pistachios.
• If the mixture feels too sticky to shape into balls, refrigerate it for 15-20 minutes to firm up before shaping.
• These laddus can be stored in an airtight container in the refrigerator for up to 5 days.

Serving advice

Serve these Burmese Chinese style creamy coconut balls as a delightful dessert after a Burmese Chinese feast. They can also be enjoyed as a sweet treat during festivals or special occasions.

Presentation advice

Arrange the coconut balls on a decorative platter and sprinkle some extra crushed pistachios on top for an appealing presentation. You can also place them in colorful cupcake liners for a festive touch.