No-bake confection of crushed malt biscuits, butter, condensed milk, and chopped fruit puffs rolled into a log, sliced into colourful rounds.
Instructions
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1
Crush malt biscuits into fine crumbs using a rolling pin or food processor. Place crumbs in a large mixing bowl.
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2
Add melted butter and condensed milk to the crumbs. Mix until everything is well combined and sticky.
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3
Fold in chopped fruit puffs, distributing them evenly through the mixture for colourful flecks in every slice.
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4
Turn the mixture onto a sheet of cling film. Shape into a tight log about six centimetres in diameter.
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5
Roll the log in desiccated coconut, pressing gently so the coconut adheres. Wrap tightly in cling film.
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6
Refrigerate for at least two hours until firm. Slice into rounds about one centimetre thick and arrange on a plate.
Did You Know?
Lolly cake is so deeply embedded in Kiwi culture that it regularly wins polls as New Zealand's favourite no-bake treat, beating even the mighty slice.
The Story Behind Lolly Cake
Lolly cake is pure New Zealand nostalgia. It emerged in the 1950s as a simple, no-bake treat that children could help make, using pantry staples and the brightly coloured fruit puffs found in every corner dairy. The recipe has barely changed in seventy years, passed from mother to child through handwritten recipe books and school bake sales. Its enduring popularity speaks to the Kiwi love of unpretentious, cheerful food that brings people together.
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