Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
University Union Food Services bounty bites
Ingredients
1 can condensed milk
250g icing sugar
200g fine desiccated coconut
300g chocolate buttons
150g shredded coconut
Method
Place condensed milk, icing sugar and fine coconut in mixer and mix until combined.
Divide and roll into 25 balls of about 46g each.
Heat chocolate in a small bowl, microwave in 10-second bursts until melted.
Toast shredded coconut in oven at 165degC for five to six minutes until golden.
Dip each bounty bite in chocolate and coat in toasted coconut. Put aside to set.
Requested by Amy McGhie, Dunedin.
Provided by University Union Food Services.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
