The South African snowball is a cake like treat, dipped in strawberry jam and  coated in pink coconut. It is sandwiched together with a combination of icing sugar and jam. I am not sure of the origins of this pretty in pink treat. Much like whoopie pies, snowballs are neither a cookie, pie, or cake. They have  a soft cake like texture but can be moulded and shaped like scones. They are commonly made using butter, eggs and leavening agent which results in a crumbly biscuit like crust and a soft sponge center. They are almost reminiscent of lamingtons. Since first publishing this recipe, nearly nine years ago, I have since found that they also resemble Australian jelly cakes. The main difference is that the latter has a whipped cream filling and is dipped in jelly instead of jam. I have also tried and perfected a few new techniques for shaping snowballs iconic shape. Not quite round, they are almost ellipse shaped and I have added an eggless snowball recipe too. If you have tried this recipe, I would love to know how it turned out. If you share in Facebook groups, don’t forget to add a link to this original recipe.

For convenience go straight to the  recipe:

• South African Snowballs (with eggs)

• Or continue to read my process and the story of Amma’s Snowballs
• An eggless version of this recipe can be found here.
  

  Amma’s Snowball Recipe

  

  Snowballs are one of the baked treats that evoke the best childhood memories. Amma’s brother worked at the Wareings Bakery in Durban, home for most baked treats like cream buns, fresh cream donuts and snowballs. We always got these treats when my uncle visited. Amma usually made pink snowballs for Diwali more than she did any other time of the year.  I  recall her sometimes making yellow snowballs with turmeric. If you find yourself without pink food coloring one of the best natural substitutes is beetroot juice. Cut a beetroot into slices then allow to soak in a quarter cup of water. Leave for a few hours then use the pink liquid as your food coloring. Use no more than one teaspoon of this beetroot juice as you don’t want to make your coconut too soggy. Allow the colored  coconut to dry before using.

   How To Make South African Snowballs

  1. Start by sifting your flour. This may seem like a tedious task but it is essential if you want a flop proof snowball. Once this is done, add your baking powder then rub butter into the mixture to form fine crumbs. I use a bread knife to cut into the mixture this breaks down lumps very well. If you have a mixer then simply use this. Making sure the butter is at room temperature – this helps with the success of the snowballs. The butter and flour need to bind well to form fine crumbs.

  

  2. Whisk the eggs. Add vanilla essence then whisk until fluffy. Add castor sugar. Add the egg mixture into the bread crumbs mixture.

  3. Mix well until a soft pliable dough is formed. Although the texture of cooked snowballs is like that of a firm cake, the batter on the other hand is soft and thick. It should resemble  a combination of scones dough and pound cake mixture…something like the image below…you should be able to pull it apart with your hands.

  

  How To Shape Pink Coconut Snowballs

  When I first made these I simply pinched out small pieces of about 4 cm diameter dough and rolled into small balls then placed onto a lined baking tray. Since then I have found a few more ways to make them. The first is to use an ice cream scoop, which is not only good for scooping ice cream it seems, is ideal for scooping soji halwa and making snowballs too. Simply scoop the snowballs dough. Do not use a full scoop but rather half.

  

  The second method is to shape in  a patty cake pan.

  
  

  How to Make Snowballs Pink

  To make pink coconut simply place the desiccated coconut into a bowl then add coloring. Mix well until all the coconut is colored. Allow to dry while you make the syrup.
  

   How to Bake Snowballs

  • Bake at 180 degrees Celsius for 15 minutes or until cooked-cooking time varies differently according to different ovens. Try not to open the oven this will make the snowballs crack.
  • The snowballs don’t need to brown.Test to see if  snowballs are ready by inserting a toothpick. If the tooth pick is pulled out without any dough clinging to it- then the snowballs are cooked.
  • Once cooked remove from oven and allow to cool. While this cools-prepare the syrup and pink coconut.

  How to Make Syrup for Snowballs

    To make the syrup for your snowballs you will need 1 cup of jam and a half cup water.
  Let the water boil then add jam and mix until the jam is diluted. I prefer the syrup not to be too weak since you don’t want it to seep through the snowball. You just want it to form a binding layer between the coconut and the snowball.

  Cream or Jam Filling Between Snowballs

  Once the snowballs have cooled use  jam to stick the two pieces  together.
  The original Durban snowballs have a cream filled center (according to my sister -the  self proclaimed snowball connoisseur).

  

  If you prefer the authentic Durban snowballs then you could use icing sugar instead of jam or as I have done, a combination of both. To make the icing filling simply mix 1 tablespoon butter with 3/4 cup icing sugar. Add a drop of lemon juice to the butter then beat until fluffy. Add icing sugar then mix until you have a smooth paste. Apply to snowball then add a dollop of strawberry or raspberry jam and sandwich together.

  

  Once you have finished inserting jam or icing into all the snowballs dip each one into the jam syrup then into the pink coconut.

  

  Snowballs are best served  cool when the jam has hardened forming a sugary layer between the coconut and the snowball.

  

  How to Store Snowballs

  Snowballs can be a little messy with the coconut I find it easiest to store them in a muffin cup, this way you can stack them into a storage container.

  If you found this recipe useful please feel free to leave comments below or perhaps if you have tried the recipe…let me know how it has  worked for you…don’t forget to check out other South African Indian  Recipes in this blog –the Recipe Index allows easy navigation for all recipes within the site.

  South African Snowballs Recipe

   

  

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  Snow Balls Recipe

  Yield

  12

  Author

  Food Like Amma Used to Make It

  Prep time

  15 Min

  Cook time

  15 Min

  Total time

  30 Min

  Snowballs are round pink coconut covered treats. Soft and spongy they lie somewhere between the perfect fusion of scones and sponge cake.

  Ingredients

  • 2.5 cups flour
  • 2 teaspoons baking powder
  • 125g butter (At room temperatures)
  • 1/4 cup castor sugar (you can add up to 1cup of sugar for this recipe. I have reduced my sugar content)
  • 2 eggs (Make sure the eggs are at room temperatures)
  • 1 tsp vanilla essence
  • 375ml Jam (you can use the jam of your choice. I have used strawberry jam).
  • 2 cups desiccated coconut
  • pink food coloring
  • 3 tablespoons jam for spreading

  Instructions

  1.  Preheat the oven at 180 degrees Celsius while you prepare the snowballs. Start by sifting the flour. This may seem like a tedious task but it is essential if you want a flop proof snowball. Once this is done, add the baking powder then rub butter into the mixture to form fine crumbs. I use a bread knife to cut into the mixture this breaks down lumps very well. If you have a mixer then simply use this. Making sure that the butter is at room temperature also helps with the success of the snowballs. You want the butter and flour to mix together- this works best if the butter is soft.
  2. Next step is to beat the eggs. Add vanilla essence then beat until fluffy. Add the castor sugar.
  3. Add this egg mixture into your bread crumbs mixture. Mix well until a soft pliable dough is formed. Although the texture of cooked snowballs is like that of a cake, the batter on the other hand is soft and thick. It should resemble a combination of scones dough and pound cake mixture.
  4. Pinch out small pieces of about 5 cm diameter and roll into small balls then place onto a lined baking tray. Flatten the top by pressing slightly.
  5.  Bake at 180 degrees for 15 minutes. The snowballs don’t need to brown it needs to cook .You can test this by inserting a toothpick into one of the snow balls. Once cooked remove from oven and allow to cool. While this cools you can prepare your syrup and pink coconut.
  6. To make pink coconut simply place the desiccated coconut into a bowl then add coloring. Mix well until all the coconut is colored. Allow to dry while you make our syrup.
  7. To make the syrup for the snowballs you will need 1 cup of jam and half cut water. Let the water boil then add jam and mix until dissolved. I prefer the syrup not to be too weak since you don’t want it to seep through the snowball. You just want it to form a binding layer between the coconut and the snowball.
  8. Once the snowballs have cooled stick two pieces together. Once you have finished inserting jam into all the snowballs dip each one into the jam syrup then into the pink coconut.

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  Eggless South African Snowballs

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