TAMARIND STICK RECIPES

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MEXICAN TAMARIND CANDY RECIPE | ALLRECIPES



Mexican Tamarind Candy Recipe | Allrecipes image

This is the most favorite Mexican candy of all 10 of my children...sweet, spicy, and so yummy. Full of tamarind fruit. Makes a great activity for children to help with on a long rainy or hot summer day...and homemade has no traces of lead...like some store-bought tamarind candies.

Provided by Lenora Sikes

Categories     World Cuisine    Latin American    Mexican

Total Time 4 hours 45 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 50 servings

Number Of Ingredients 6

1 pound tamarind pods, peeled
1 cup water
1 orange, peeled and segmented
4 cups white sugar
4 tablespoons chile-lime seasoning (such as Tajin®), or more to taste
1 tablespoon butter

Steps:

  • Bring tamarind pulp, water, and orange to a boil in a pot; continue to boil for 30 minutes. Remove from heat and let cool for 30 minutes.
  • Pour tamarind mixture into a colander placed over a large bowl. Mash and scrape against the side of the colander until all the juice and pulp drips into the bowl. Dump remaining seeds into a strainer and repeat the process; remove the outer casing around the seeds by hand and toss out the seeds.
  • Blend outer casings with juicy pulp in an electric blender.
  • Return mixture to the large pot and add sugar, Tajin®, and butter. Bring to a soft boil, stirring constantly. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
  • Remove from heat and let cool, about 2 hours.
  • Fill a pastry or plastic sandwich bag with the candy mixture and squeeze onto plastic spoons. Place plastic spoons onto a cookie sheet and chill until firm, about 1 hour. Coat with more Tajin® if desired, wrap with plastic, and close with a twist tie.

Nutrition Facts : Calories 85.7 calories, CarbohydrateContent 21.7 g, CholesterolContent 0.6 mg, FatContent 0.3 g, FiberContent 0.5 g, ProteinContent 0.3 g, SaturatedFatContent 0.2 g, SodiumContent 100.1 mg, SugarContent 16 g

TAMARIND CREAM PIE RECIPE - NYT COOKING



Tamarind Cream Pie Recipe - NYT Cooking image

With its bright, fruity acidity and a bittersweet depth, tamarind makes for an especially complex cream pie that’s a bit like Key lime, but with a molasses-like edge. This is a good dessert to prepare ahead: You can bake and chill the pie up to 3 days ahead, then add the whipped cream and orange zest up to 6 hours before serving. Keep the pie refrigerated until just before you cut it.

Provided by Melissa Clark

Total Time 1 hours

Yield 8 servings

Number Of Ingredients 10

2 cups/170 grams graham cracker crumbs (from about 11 sheets of crackers)
6 tablespoons/85 grams unsalted butter (3/4 stick), melted
1 large orange
4 large egg yolks
1 (14-ounce/400-gram) can sweetened condensed milk
1/2 cup/120 milliliters tamarind paste, extract or concentrate (see tip)
1 to 2 tablespoons lemon or lime juice, to taste (from 1 lemon or lime)
Pinch of fine sea salt
1 cup/240 milliliters heavy cream
1 tablespoon confectioners’ sugar

Steps:

  • Prepare the crust: Heat oven to 350 degrees, and place a rack in the center of the oven. In a large bowl, stir together graham cracker crumbs and butter. Transfer mixture to a 9-inch pie plate, and press it into an even layer on the bottom and up the sides.
  • Place pie plate on a rimmed baking sheet, and transfer to oven. Bake until golden brown, about 10 to 12 minutes. Transfer to a wire rack to cool.
  • Meanwhile, prepare the filling: Halve the orange and squeeze the juice from one half. You should have 1/4 cup. If not, squeeze some juice from the other half. Reserve squeezed halves for zesting for garnish.
  • In the bowl of an electric mixer, using the whisk attachment, beat egg yolks until pale and fluffy, about 5 minutes. Turn the mixer to low and slowly add condensed milk, scraping sides if needed. Whisk in tamarind and orange juice until just combined, then whisk in the lemon or lime juice and salt.
  • Scrape mixture into cooled pie shell, then return to oven and bake until filling has just set, 15 to 20 minutes. Transfer to a wire rack to cool to room temperature, then refrigerate until completely chilled, at least 2 hours and up to 1 day.
  • Just before serving, make the topping: In the bowl of an electric mixer, using the whisk attachment, beat together cream and confectioners' sugar until thick and fluffy. Dollop whipped cream on cooled pie. Finely grate the zest from one of the reserved orange halves over the top of the pie, and serve.

Nutrition Facts : @context http//schema.org, Calories 509, UnsaturatedFatContent 13 grams, CarbohydrateContent 50 grams, FatContent 32 grams, FiberContent 1 gram, ProteinContent 8 grams, SaturatedFatContent 17 grams, SodiumContent 273 milligrams, SugarContent 36 grams, TransFatContent 1 gram

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