Chocolate Rum Balls
One of the desert that was served last night.. I had prepared it on friday night..
There is a story behind these rum balls... mom loves munching on rum balls when she was in her teens.. she wud always go to the bakery and buy em'... so when she was in her early 20s (dating my dad too cos they came fm the same dance group) and was active as a traditional malay dancer in hotels all around Singapore.. she wud always keep a look out if the hotel served rum balls. That wud be the only type of "cake" that she wud eat.. now after so many years of enjoying rum balls.. she realised (think after she got married/gave birth to me) that rum balls consist of dark rum... errrr tweet tweet... I did ask mom.. "err cant u taste it" she said errr yeah but I never thought that the cake consists of rum.. errrr tweet tweet again muahahahha
Sooo I thought I'd give her a surprise last night... took out a chocolate cake that I had baked like many months ago fm the freezer... mixed everything except I substituted rum with orange juice and present it to mom... she was all smiles... took a bite and said...
Mom: "Nice but tastes differentttttttt..."
Mom: "Yes different..."... Continue munching
Daughter: "Well I substituted rum with orange juice"
Mom: "Ahhh...of cos"
Daughter: "Soooo tell me how do rum balls actually taste like"
Mom: "Like rum.... u know... like alcohol/whisky"... shruged her shoulder
Daughter: "Now mom.. how do u know how whisky tastes like?"
Mom: tweet tweet.... "I dont know... fm the smell i guess..."
3 daughters: "Ohhhhh fm the smellllll"
End of conversation... hahahahaha... with all due respect mom.. we know ur honest when u told us that u didnt know rum balls consisted of rum... hope u like the halal rum balls muahahahaaa
1/4 cup (50g) chopped raisins
1/4 cup (60ml) dark rum (I used orange juice)
3/4 cup (65g) desiccated coconut (I used almond flakes)
2 cups (about 300g) chocolate cake crumbs (I used mix spice chocolate cake crumbs)
1/4 cup (60ml) sweetened condensed milk
Chocolate sprinkles, to coat
Combine the raisins and 1 tablespoon of the rum in a small saucepan over low heat. Bring to a simmer. Remove from heat and set aside for 5 minutes to macerate.
Place the raisin mixture, remaining rum, coconut, cake crumbs and condensed milk in a medium bowl and stir until well combined.
Line an oven tray with baking paper. Roll tablespoonfuls of mixture into balls and place on the lined tray.
Place the chocolate sprinkles on a plate. Roll each rum ball in sprinkles to coat. Place in an airtight container and store in the fridge.
Original source: taste.com