Milo Breakfast Cereal Recipe

Baking Tools

Measuring Spoons ( 1 tbsp=15ml 1 tsp=5ml)

Small mixing bowl for dough

2 x small bowls for wet mix and coating

Sieve

Spoons

Small Knife

Spatula

Baking Tray

Non Stick baking paper

Ingredients

Dry Mix

5 tbsp Wholegrain wheat flour

1 tbsp Corn semolina fine

2 tsp Baking powder

1 tsp Cocoa powder

Wet Mix

3 tbsp Boiling water

2 tsp Cooking oil

1 tsp Sugar

Milo slurry for coating

1 tbsp Cocoa powder

1 tbsp Liquid malt extract

1 tbsp Sugar

1 tsp Skim milk powder

1 tbsp Boiling water

1/2 tsp Vanilla extract

1/2 tsp Cooking oil

Method

Cocoa cereal balls

  1. For the dry mix, measure the whole grain wheat flour and corn semolina into a mixing bowl. Sift the cocoa and baking powder together, add to the bowl and mix well. Set aside
  2. For the wet mix, put oil and sugar in a medium bowl. Add the boiling water and mix.
  3. Immediately pour the hot wet mix into the dry mix and stir with a spoon, just until it forms a lump. Do not overmix.
  4. Divide the hot dough into three portions.
  5. Roll each portion into rope shape about 8mm in diameter and cut into small pieces.
  6. Roll and portion each cut piece into a ball shape of 1 gram and place on a baking tray.
  7. Bake the dough balls in a preheated oven at 160 degrees for around 15 minutes.
  8. Prepare the MILO coating slurry while the cocoa balls are in the oven

Milo coating slurry

  1.  Put cocoa powder, sugar and milk powder in a coffee cup and mix. Add vanilla essence, oil, and boiling water. Mix well until no more lumps.
  2. Drizzle 1 tbsp of the slurry per 65g of cooled cocoa balls. Mix vigorously until the cereal balls are well coated.
  3. Transfer the coated cereal balls onto a lined baking tray and dry in an oven at 120 degrees for 5 minutes or until dry.
  4. Cool down before serving.

Makes about 2 – 3 servings

1 reply

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  1. […] at home, like we did, have a look at the recipe which was shared with us which you can view here at Being Me Jen […]

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