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Ingredients: • 100 grams almonds • 500 grams potatoes, steamed and mashed while hot • 100 grams + 300 grams granulated sugar • ½ teaspoon vanilla • 1 egg white • 300 cc water • 4 egg yolks, beaten Preparations: • Pour boiling water on almonds, allow to cool, peel off the skin and chop finely. • Mix mashed potatoes with almonds and 100 grams granulated sugar. Cook the mixture on low heat, stirring constantly until it is dry and can be shaped. Leave to cool. • Mould dough into oblong shapes like jackfruit seeds. • Mix remaining 300 grams sugar, vanilla and egg white in a saucepan, stirring evenly. Add water and bring to a boil, then lower the heat so that the sugar does not buble, but remains quite hot. • Dip shaped potato-and-almond dough in egg yolks to coat the surface evenly. • Put in the hot sugar water and cook until the egg yolk sticks and the dough is done. Drain.
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