Since I’ve only used my cake pop maker  once, I decided to give it another go. But I wasn’t going to make cake pops, since that usually calls for leftover cake and icing, and little sticks that you have to put them on. Since I didn’t have any of that, I decided on cake balls. Only we call them donut holes. They just sound better that way. I wanted to make something that would border between savory and sweet, but still be ultimately on the sweet side. So I decided on a sweet coconut ginger curry donut hole rolled in coconut and sugar.

Since we still had the car rental from our road trip vacation, today I made a trip up to my favorite store, HT Market, north of Seattle, on Aurora Avenue to get some ingredients. The place where you can find candlenuts from Indonesia, Amish butter, fresh Mexican epazote, Japanese mochi ice cream, and Duck Balut from the Philippines, among many other products from all over the world. For my donut holes, I needed to buy ghee, coconut oil, coconut milk, curry powder, and powdered ginger. I found all of those products at HT.

 

 

Sweet Ginger Coconut Curry Donut Holes

Ingredients:

1 1/3 cups all-purpose flour

2 teaspoons mild curry powder

1 ½  teaspoons ginger powder

1/3 cup sugar

1 Tablespoon baking powder

1/2 teaspoon salt

1/2 cup coconut milk

1/4 cup coconut oil

1/4 cup heavy cream

1 egg

1 teaspoon vanilla

For donut hole topping:

½ cup ghee, melted in a bowl in microwave

Combine and mix the following:

1 cup sweetened flaked coconut, toasted and pulsed in food processor until fine

1 cup granulated sugar

Mix all ingredients (except for the last three ingredients listed) with a whisk or hand held mixer. Spray holes of cakepop maker with non-stick cooking spray. I prefer Pam’s baking spray with flour. Using a spoon or small ice cream scoop, spoon into babycakes cakepop maker. Fill each hole until almost full. If you put too much, there’ll be this thin skin of cake around the sphere. If you don’t put enough, you run the risk of making lopsided not-quite spheres. So you’ll have to experiment. For mine, that was about ¾ full. The shape wasn’t as important for these, because rolling it in coconut and sugar hides its imperfections. Bake about 5 minutes. Carefully remove. While still warm, dip into the melted ghee, then roll in the coconut sugar mixture. Serve. Makes about 36. Can be stored in airtight container for a few days. You may have extra coconut/sugar mixture. This mixture can be stored in a plastic bag or container and used as ice cream topping. Enjoy!