Recipe by Dapur Rasamasa
Serve: 15 Piece
Sweet energy candy with canarium nut from Ambon
- Easy
- Quick
Ingredients
Batter
35 gram butter, melted
150 gram all purpose flour
½ teaspoon baking powder
1 tablespoon sugar
1 egg
1½ glass (150 ml) milk
¾ glass (75 ml) water
Filling
3 tablespoon (150 gram) canarium nut, chopped
5 tablespoon (150 gram) chocolate spread
Steps
- Mix flour, baking powder and sugar. Set aside.
- In a large bowl, whisk egg and add water and milk. Add in butter then flour mixture. Mix well. Pour batter into a glass with spout. Set aside.
- Mix canarium nut with chocolate spread. Shape into balls half the size of a marble. Set aside.
- Heat a poffertjes mould on medium heat while basting its surface with margarine.
- Once hot, pour in batter to fill half the mould. Place chocolate canarium nut filling and cover with the batter again. Close the mould and tip over, and heat for 30 seconds. Repeat until both sides are slight brown (3-4 minutes).
- Remove from mould, cut its sides and place on cooling rack. Serve.
