Ingredients
- Bouye powder (Baobab): 250g (sieved to guarantee a very fine texture).
- Powdered milk: 200g.
- Sugar: 150g (or according to your taste).
- Vanilla sugar: 1 sachet.
- Liquid milk: About ½ cup (add very slowly).
- Optional: A drop of food coloring (usually pink or yellow) for a decorative look.
Instructions
1. Mix the dry ingredients
In a large bowl, mix the bouye powder, milk powder, sugar and vanilla sugar. Mix thoroughly until the color is uniform and there are no lumps.
2. Form the dough
Start adding the liquid milk one tablespoon at a time.
- The secret: Don’t pour too much at once! You are not preparing a juice, but a thick and firm paste.
- Mix with a spoon or by hand until the mixture reaches a consistency similar to playdough or thick fudge.
3. Shape the squares
Line a small tray or rectangular container with plastic wrap or parchment paper. Press the dough firmly into the tray, smoothing the top with the back of a spoon to ensure an even thickness (about 1.5cm to 2cm).
4. Decorate (Optional)
If you want two colors (for a two-tone result), you can divide the dough in two, color one part, and superimpose them on top of each other before pressing everything well.
5. Refrigerate and freeze
Place the tray in the refrigerator for at least 1 to 2 hours. This allows the sugars and powders to bind together so that the squares become firm enough to cut.
6. Cut and serve
Remove the block from the tray by lifting the stretch film. Use a sharp knife to cut the block into small, even squares