👨‍🍳 作り方

1. 1

   If using tamarind pods, extract the pulp. If the pulp is dry, moisten it with 2 tablespoons of water and mix well. If using pre-made paste, ensure it's seedless.

   💡 プロのコツ: You can also use tamarind paste for convenience.
2. 2

   In a bowl, combine the tamarind pulp with 1 cup of granulated sugar. Add the optional rum essence and pinch of salt. Mix thoroughly with your hands until a thick, sticky paste forms. The sugar will help balance the tartness of the tamarind.

   💡 プロのコツ: Wear gloves if you prefer, as the mixture can be sticky.
3. 3

   Prepare a plate or shallow dish with the remaining 0.5 cup of granulated sugar for coating.

4. 4

   Take small portions of the tamarind mixture and roll them between your palms to form small balls, about the size of a marble or slightly larger.

5. 5

   Roll each tamarind ball in the granulated sugar until well coated. Place the coated balls on a clean plate or tray.

   💡 プロのコツ: You can eat them immediately or let them set for a few hours at room temperature or in the refrigerator for a firmer texture.