INGREDIENTS:
- 1 sponge cake, cooled
- 1/3 cup desiccated coconut
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1 tbsp coconut cream
- Few drops of green food color
- Few drops of pandan flavor
HOW TO MAKE:
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First, simply crumble the cake (you can use grater for finer texture).
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Toast the desiccated coconut in an oil-free pan until lightly browned.
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Transfer to a shallow bowl and cool.
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Mix together the softened butter and confectioner’s sugar to make the icing that will bind the cake balls.
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Stir in the coconut cream
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Add the green food color and pandan flavor.
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Stir until the coloring is even.
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Stir the crumbled cake and icing together.
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Form the mixture into balls about an 1.5 inches in diameter.
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Roll the cake balls in the toasted desiccated coconut.
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Drop the cake balls in paper cups.
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Keep in the fridge, in a covered container, until serving time. Enjoy!
IMAGE: pinterest.com (grabyourfork)
Also try: Chinese Pearl Balls
