Bala Baiana (Bala de Vidro)

Name: Bala Baiana (Bala de Vidro)
Yield: 1
Cuisine: Brazilian
Ingredients: 397 g sweetened condensed milk; 40 g unsalted butter; 85 g dessicated coconut; 210 g granulated sugar; 125 ml water; 1/2 tsp white vinegar; cooking oil

Serves 1

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Bala Baiana (Bala de Vidro)

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Serves 1

Directions

1Mix sweetened condensed milk, butter, and desiccated coconut in a pot over medium-low heat.
2Stir until the mixture is thick and no longer sticks to the pan.
3Pour the mixture onto a cling film-covered plate and let it cool.
4Grease hands with cooking oil, shape the mixture into small balls, place on baking paper, and refrigerate.
5Combine sugar, water, and white vinegar in a pot and heat on medium-high until the mixture turns amber.
6Dip the cooled coconut balls into the hot caramel using a toothpick or fork.
7Place the coated balls on baking paper and leave them to harden.

Ingredients

397 g sweetened condensed milk
40 g unsalted butter
85 g dessicated coconut
210 g granulated sugar
125 ml water
1/2 tsp white vinegar
cooking oil (optional)

Equipment

potspatulacling filmplatebaking paperbaking traytoothpickfork

Tips

Covering your plate with cling film makes transferring the sticky coconut mixture easier.
Greasing your hands with cooking oil prevents the coconut mixture from sticking while shaping.
Refrigerating the coconut balls is optional but makes it easier to coat them in the melted sugar.
The vinegar helps prevent the sugar from crystallizing.
During the caramel-making step, do not touch or stir the mixture.
To clean hard sugar from the pot, fill with water, boil, and stir; once the sugar has melted, you can discard or add tea bags/coffee to the water to make caramel tea or coffee.

Bala Baiana (Bala de Vidro)

Serves 1

tiktok.com

Bala Baiana (Bala de Vidro)

tiktok.com

Serves 1

Directions

1Mix sweetened condensed milk, butter, and desiccated coconut in a pot over medium-low heat.
2Stir until the mixture is thick and no longer sticks to the pan.
3Pour the mixture onto a cling film-covered plate and let it cool.
4Grease hands with cooking oil, shape the mixture into small balls, place on baking paper, and refrigerate.
5Combine sugar, water, and white vinegar in a pot and heat on medium-high until the mixture turns amber.
6Dip the cooled coconut balls into the hot caramel using a toothpick or fork.
7Place the coated balls on baking paper and leave them to harden.

Ingredients

397 g sweetened condensed milk
40 g unsalted butter
85 g dessicated coconut
210 g granulated sugar
125 ml water
1/2 tsp white vinegar
cooking oil (optional)

Equipment

potspatulacling filmplatebaking paperbaking traytoothpickfork

Tips

Covering your plate with cling film makes transferring the sticky coconut mixture easier.
Greasing your hands with cooking oil prevents the coconut mixture from sticking while shaping.
Refrigerating the coconut balls is optional but makes it easier to coat them in the melted sugar.
The vinegar helps prevent the sugar from crystallizing.
During the caramel-making step, do not touch or stir the mixture.
To clean hard sugar from the pot, fill with water, boil, and stir; once the sugar has melted, you can discard or add tea bags/coffee to the water to make caramel tea or coffee.