Monday, 7 September 2015

Graham Balls with Marsmallows

Having kids usually drives parents  to learn how to please them.  That's what my sibling #3 is doing, trying out a few kid friendly recipes to satisfy her boys.  And so she usually makes this Graham balls

If the Americans has oreo balls, Pinoys (Filipinos) has Graham balls. Graham balls are simple Filipino desserts that are made of Graham crackers.  They are quite easy to make, no cooking required, just a simple stroke of the hands and wal-la a great dessert that kids will love. Graham crackers like Oreo cookies, is a versatile cracker that can be transformed into yummy desserts that appeals both to  adults and kids. They are also a lot cheaper as compared to the dark chocolate Oreo cookies.

To make these little things more appealing to the little ones, she usually stuffs each ball with marshmallows. I also had suggested to her to either stuff her next graham balls with chocolates or dip each one in melted chocolates.  I bet, my nephews will love their Mama even more.

Anyway, some Filipinos are already making money out of this graham balls :-) For food entrepreneurs, you can add this idea to your business.  It will be a sure hit with school kids.

My Sibling #3 often used crushed Graham crackers but in case it won't be available in your area, you can use the whole ones and just crush them using a rolling pin or any bottle you can find. Go on... Have this a go.

By the way, we have posted many recipes for Filipino delicacies. Check the links for the list of Filipino delicacies and kakanin you can find in our blog.



Graham crackers, crushed  - 400g
Evaporated milk - 1 small can (154ml)
Condensed milk - 1 small can (154ml)
marshmallows as desired

Cooking Procedure:

1. Mix the 400g crushed graham, evaporated and condensed milk. The mixture should not be wet nor dry.
2.  Scoop a spoonful of the mixture, stuff a marshmallow in the middle then form into a ball.
3.  Place the graham ball in a container and do the same with the rest of the graham-milk mixture
4.  Refrigerate for at least 2 hours or until firm

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