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Ingredients
Rum balls
- 250 g Marie biscuits
- 395 g sweetened condensed milk, Cookidoo recipe
- 100 g dessicated coconut
- 4 heaped tablespoons cocoa powder
- 2 tbsp Rum
- extra coconut for coating
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6
1min
Preparation 1minBaking/Cooking -
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easy
Preparation -
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Recipe is created for
TM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
- Place 250g biscuits in bowl and blend 10 sec sp8.
Scrape down sides.
Add 100g coconut, 4 tbsp cocoa powder, 2tbsp rum, condensed milk and mix together 20sec sp4.
mixture becomes quiet thick so don't do double batch.
Roll out into balls and place in a bowl of coconut to coat them. Put in fridge for 30min before eating.
Assembling balls
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Accessories you need
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Spatula TM5/TM6
buy now
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Tip
Make condensed milk ahead of time if you are making the cookidoo recipe.
You can also use normal tinned condensed milk as well.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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