Kubecake

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Kubecake

From Vegetarian Times, December 1997, page 39

 

In her cookbook, A Taste of Africa (Ten Speed Press, 1993), Dorinda Hafner

describes kubecake as a popular sweet sold by street hawkers throughout West

Africa. Her recipe inspired this cookie, which combines coconut, rum,

peanuts and cocoa.

 

14 ounces sweetened flaked coconut

3 tablespoons grated fresh gingerroot, peeled

1/2 cup dark rum or 2 teaspoons rum-flavored extract

2 tablespoons natural smooth peanut butter

1 tablespoon unsweetened cocoa powder

1 pinch salt

1/2 cup granulated sugar

Confectioners' sugar for coating

In double boiler, combine coconut, ginger, rum, peanut butter and cocoa. Set

mixture over simmering water to warm.

 

Meanwhile, in heavy, medium saucepan, melt sugar over medium heat. When

sugar is almost melted, stir constantly with wooden spoon until completely

melted and a rich mahogany brown. (Be careful not to let sugar burn.) Add

coconut-rum mixture to sugar all at once. (It will sputter, but not

splatter.) Stir over medium heat until well-blended. Remove from heat and

cool to room temperature in bowl of cold water. Cover with plastic wrap and

chill for 1 hour.

 

Put confectioners' sugar into small bowl. Remove mixture from refrigerator

and stir to mix. Scoop level tablespoonfuls of dough into one hand. Dip

fingers of other hand into cool water and roll mixture into compact ball.

Drop ball into confectioners' sugar and toss to coat. Place on wire rack to

dry. Repeat with remaining mixture. Allow coconut rum balls to dry for an

hour. (Store cookies in an airtight container in the refrigerator up to 1

week.)

 

Makes 42 cookies.

 

PER COOKIE: 63 CAL.; 1G PROT.; 3G TOTAL FAT (2G SAT. FAT); 7G CARB.; 0

CHOL.; 6MG SOD.; 0 FIBER

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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