Tamarind And Palm Sugar Popsicles With Chili Salt Recipe – a delicious recipe with powdered gelatin, sugar, cayenne powder, sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Sprinkle gelatin over 1/2 cup (120ml) room temperature water and set aside to bloom.
2
Using a rolling pin or the bottom of a heavy pan, crush the palm sugar into small pieces. In a small sauce pot, combine the palm sugar with 1 cup (240ml) water and heat, stirring occasionally, just until sugar is dissolved. Remove from heat and stir in the gelatin mixture and tamarind concentrate. Add an additional 8 ounces (240g) ice by weight or 1 cup of ice water by volume to dilute and chill the popsicle base.
3
Divide evenly among 10 (3-fluid-ounce) popsicle molds and freeze until just beginning to firm, about 30 minutes. Insert popsicle sticks and continue freezing until completely solid, about 8 hours. To un-mold, dunk molds in hot tap water for a few seconds and jiggle sticks to release. Wrap individually in plastic and freeze for up to 3 weeks.
4
For the chili salt, in a small bowl combine the cayenne, sugar, salt, and malic acid. Dip the edge of each popsicle into the chili salt before serving.
5
kcal
Calories
1
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 teaspoon powdered gelatin, 2 pieces (4.3 ounces; 120g), 3 tablespoons (1.5 ounces; 40g), (no sugar added), and more.
Yes, Tamarind And Palm Sugar Popsicles With Chili Salt Recipe falls under the Soups & Stews category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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