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Popularly referred to as Coconut Bon Bons, Bala Baiana is a traditional Brazilian treat that appeals to dessert lovers' palates and hearts. These delicious foods which originated from the northeastern region of Brazil are mostly made from desiccated coconut and condensed milk which forms the main ingredients. Translating to "Bahian Candy," Bala Baiana honours the rich culinary legacy and lively culture of Bahia, a state renowned for its festive spirit and tropical flavours. It is a popular choice for parties and other special occasions. Making these treats requires talent and accuracy, particularly when it comes to the firm caramel layer that covers the creamy coconut inside.
Cultural Significance
Beyond simply being a delicious dessert, Bala Baiana is a representation of celebration and community in Brazilian culture. These candies are especially loved during holidays like Christmas and Festa Junina (June Festival). These sweets have been sold by street vendors for many generations, and their jewel-like look is enhanced by the colourful cellophane they frequently wrap them in. Owing to family companies, where recipes and methods are closely guarded secrets passed down from father to child, the tradition of producing and selling Bala Baiana has been preserved.
Making Of Bala Baiana
Ingredients:
For the Coconut Balls:
- 1 can condensed milk
- 3 tbsp butter
- 2 cups desiccated coconut (or shredded coconut)
- 1 tsp vanilla extract
For the Hard Caramel Coating:
- 1 cup water
- 2 cups sugar
- 1 tbsp white vinegar
Method:
In order to make Bala Baiana, you must first prepare the coconut filling, which captures the essence of the treat. For the filling, mix the condensed milk with the butter and vanilla extract in a saucepan over medium heat; to ensure the mixture does not stick to the pot bottom, constantly turn it over. After a few minutes, add the desiccated coconut and stir for another ten to fifteen minutes. Let the saucepan cool slightly after the filling has thickened. You can form the mixture into balls as it will be soft and sticky. The filling should still be flexible, so it's crucial to allow it to cool just enough to handle. After that, shape the mixture into little and equal balls and put them into the refrigerator for one hour. The balls will hold their shape when covered in caramel if they are chilled.
What sets Bala Baiana apart and enhances its overall appeal is its caramel coating. First, in a big pot, combine 1 cup water, 2 cups sugar, and 1 tablespoon white vinegar to make the hard caramel. Gradually cook the mixture while stirring simultaneously on medium high heat until the sugar melts. After it has dissolved, let the mixture boil without stirring. Stirring the mixture during this stage could cause the sugar to crystallise, thus it's crucial to avoid doing so. Pay careful attention to the caramel's colour while it cooks. A golden amber colour, which signifies that the caramel is cooked to the proper level, is the desired outcome. Usually, this procedure takes ten to fifteen minutes. Take the saucepan off of the flame as soon as the colour you want is achieved. Using toothpicks or forks, quickly turn each cooled coconut ball after dipping it into the hot caramel. When the cool coconut filling comes into touch with the caramel, it should solidify almost quickly. Let the coated balls cool on parchment paper so that the creamy coconut centre is surrounded by an attractive shell of hard caramel.
Regional Variations
Regional variations exist throughout Brazil, but the traditional Bala Baiana recipe stays loyal to its roots. While some variations experiment with different types of sugar to generate distinctive flavours and textures, others use regional fruits or spices. To create tiny variances that set their chocolates apart from others, several makers in Salvador, the capital of Bahia, incorporate a small amount of lime or clove into their formulations. Purists favour the classic clear or slightly golden look that results from perfectly caramelised sugar, although modern versions may incorporate natural food colouring to produce rainbow colours.
Enjoying And Storing
This sweet dessert which symbolises joy and friendship, is consumed especially during birthday events, parties, and other events of such nature. To preserve their freshness and protect the caramel from getting sticky, it's best to store Bala Baiana in an airtight container. They are a great choice for sharing with friends and family because they keep well for approximately a week at room temperature. You can store them in the refrigerator for a longer period, although this might slightly change the caramel's texture.
Image Credit: Wikimedia Commons
Bala Baiana is a delicious Brazilian dessert that has just the right amount of sweetness and coconut and the caramel makes it so comforting but joyful at the same time. This dessert can be perfect for celebrations.
