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Dezaan Cocoa Popsicle Hero

Pangium (Buah Keluak) popsicle with candlenut praline and tamarind glaze

Cocoa popsicles with the flavours of South-East Asia

Servings12 Popsicles
Finishing time: 1 Day
Product used
Print Recipe
Part 1: For the Popsicle
  • 590g- Water
  • 300g- Sugar
  • 80g – Cocoa mass
  • 50g – Deep Russet Cocoa Powder
  • 80g – Virgin coconut oil
  • 210g – Pangium (Buah Kluwak) paste
  1. To prepare the buah keluak paste, generously soap the nuts into water for 3-5 days, changing the water twice a day and scrubbing the exterior of the nut daily. You may start to prepare the nut when the water runs clear.
  2. Using a mallet, gently crack the nut until the interior is exposed.
  3. Remove all the nut paste and set aside.
  4. Tip: a good nut is when the paste is soft and oily and smells slightly alcoholic and fermented, toss any nuts that smells off.
  5. In a pot, saute the nut paste with the virgin coconut oil until aromatic, set aside to cool.
  6. Add the rest of the ingredients into the pot and heat up to 70 deg C, using an immersion blender, blend until smooth.
  7. Place in the chiller to fully cool.
Part 2: For the Candlenut Praline
  • 450g – Candlenut
  • 450g – Sugar
  • 180g - Water
  1. Toast the candlenuts in a 190 deg C oven for about 10 minutes or until light brown and aromatic.
  2. Rough chop the candle nuts.
  3. In a pot mix the water and sugar and cook over medium high heat to 170 deg C, do not stir.
  4. Add in the candlenuts, mix quickly and evenly.
  5. Pour onto a silicon baking pad and spread out evenly.
  6. Leave it to cool and harden fully.
  7. Break the praline into shards and using a food processor, pulse the praline into coarse crumbs.
  8. Set aside.
Part 3: For the Tamarind Glaze
  • 230g – Water
  • 240g – De-odorised coconut oil
  • 240g – Palm sugar
  • 130g – Tamarind
  • 55g – Artisan Black Cocoa Powder
  • 4g – Agar powder
  1. To make the glaze, mix all ingredients in a pot and heat it up to 85 deg C.
  2. Using an immersion blender blend the ingredients until smooth.
  3. Keep the glaze warm when using.
Part 4: To Assemble
  1. When the popsicle mix is cold and set, whip in a stand mixer until it is thick and slightly aerated, similar to a custard texture.

2. Fold 600g of the praline crumbs into the popsicle mix. 3. Pipe the mix into the popsicle silicon mould, attach the ice cream stick, freeze thoroughly. 4. Remove the popsicle from the mould and dip into the warm tamarind glaze, place it on a parchment lined baking tray and freeze until the glaze sets. 5. Coat the popsicles to the remaining praline crumbs.


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