This is a procedure on how to make soft candies of macapuno balls with condensed milk. Take note that when using bottled preserves, before shaping into balls, set aside cooked mixture for 4-5 hours (or overnight), covered with a cheese cloth. This would prevent your balls from becoming watery in a short time.
To make Macapuno balls; Add condensed milk to macapuno preserves. Cook in low heat. Halfway, remove from heat, add cornstarch (dissolved in a little water). Blend well, then, continue cooking while stirring constantly. Cook until it thickens and mixture separates from pan. Cool.
Hi, I followed the recipe to a T, but the Macapuno balls became watery after a while. I plan to setup a business with it as a side Confectionary, but I don’t know how to solve the watery problem
im just wondedring, how many servings does that recipe make?
Followed this recipe but turned out to be like yema with macapuno due to the condensed milk as one of the main ingrediens.
@JERRSON, did you put the cornstarch?
Do I drain the macapuno preserves before mixing with the condensed milk or do I make use of the whole jar of the preserve?
Hi Portia, I think there is no need to drain the macapuno.
Hi, so after I made this what is the consumption date/ the best before date?
Hi I’m planning on making this but do I need to wrap them individually and should I use fine sugar to roll them in?
Hi Leila, you don’t need to wrap them individually because you will coat it with sugar.
Hi, I followed the recipe to a T, but the Macapuno balls became watery after a while. I plan to setup a business with it as a side Confectionary, but I don’t know how to solve the watery problem
Hi Alangulan, maybe yoy should use desiccated coconut or powdered skin milk for coating the macapuno balls instead of using sugar.