Finally, a version I am happy about! :) An 8.75 bordering on 9.00/10.00. They look like the macapuno balls I recall from childhood, they taste like macapuno (not coconut masquerading as their coco loco cousins), and despite being on the sweet side for my adult taste buds,they possess that characteristic semi-gelatinous texture and unique mouthfeel. After a couple of days, their surface dries out but the core is still a bit moist. Yum.
As usual, it’s the recipes with the fewest ingredients that are the hardest to master. I tried macapuno balls before, with just macapuno and sugar, that resulted in tasty but rather moist balls. Then a few days ago, I tried a version with condensed, milk, here, that turned out rather disappointingly. So with just two cups of homemade macapuno preserves left, I decided to risk one more experiment that resulted in this batch of macapuno balls…
I placed two cups of macapuno preservers that I made earlier, with less sugar than I thought was best, then I added 1 cup of refined sugar and blitzed this in a food processor. Put this in a saucepan over medium heat and stirred for about 15 minutes or so, and the mixture was starting to come away from the sides of the pan. You need to mix this constantly to avoid burning the mixture. I then mixed about 3-3.5 tablespoons of cornstarch with about 1 tablespoon of water (or slightly more) and added this to the macapuno mixture and stirring constantly to ensure it mixed in well, rather than burning on the bottom of the pan.
Another 15 minutes or so of cooking and stirring and the mixture looked about right. I took it off the heat, and let it cool down for about 3 hours. Rolled the macapuno into balls, coated them in regular white granulated sugar (caster sugar was too fine, we tried), and wrapped them up in clear food safe wrapper (not cellophane). Add a touch of dayap rind and juice to the mixture before cooking for that little extra touch of flavor and aroma. :)