```html Jamaican Snacks and Sweets | Street Food, Cakes and Pastries

Jamaican Snacks and Sweets

Street bites and classic bakes

Jamaican snacks and sweets mix quick street bites with home-baked favorites. Use this hub to jump to standalone recipes and follow the on-page recipes below for the most-requested treats.

Authentic Jamaican Bulla Cake Recipe

Prep · Cook · Serves

Ingredients

  • 4 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tbsp salt
  • 1 tbsp ground ginger
  • 1 tbsp mixed spice
  • 1/2 tbsp cinnamon powder
  • 1 cup wet sugar
  • 1/2 cup water
  • 2 tbsp melted margarine
Jamaican bulla cakes on a plate

Directions

  • Sift dry ingredients and mix well.
  • Dissolve wet sugar in water until smooth.
  • Add wet mixture and melted margarine to form a soft dough.
  • Knead until smooth, roll to 1/2 inch and cut 3.5 inch rounds.
  • Bake at 375°F (190°C) for 20–25 minutes.
  • Optional: brush with melted margarine 5 minutes before removing.

Yields about 8 bullas.

Tips and Tricks

  • Do not overwork the dough.
  • Keep rounds even for uniform baking.

Coconut Drops Recipe

Prep · Cook · Serves

Ingredients

  • 1 large dried coconut (flesh removed)
  • 1 peg crushed ginger
  • 1 1/2 cups sugar
  • 1 quart water
Coconut drops candy

Directions

  • Crack coconut, remove shell and cut flesh into small pieces.
  • Combine water, coconut, ginger and half the sugar in a heavy pan.
  • Boil until two-thirds of the water evaporates.
  • Add remaining sugar and cook to a sticky stage that sets in about a minute.
  • Stir often to prevent sticking or burning.
  • Drop spoonfuls on banana leaves or greased parchment and cool.

Tips and Tricks

  • Cut pieces evenly so the drops set at the same time.
  • Use medium heat to avoid scorching.

Coconut Gizzadas

Prep · Cook · Serves

Ingredients

  • Pastry
  • 1 cup flour
  • 3 oz margarine
  • 1/2 tbsp granulated sugar
  • 2 tbsp milk
  • Filling
  • 3/4 cup grated white coconut
  • 1/2 cup sugar
  • 1/2 tsp cinnamon powder
  • 1/4 tsp grated nutmeg
  • 1 tsp almond essence
  • 1/4 tsp lime juice
  • 2 tsp water
Coconut gizzada pastry with spiced coconut filling

Directions

  • Make dough, rest 30 minutes, roll to 1/4 inch and cut circles.
  • Crimp edges to form casings and part-bake at 350°F (175°C) for 15 minutes.
  • Cook filling until sticky, fill shells and bake 20 minutes more.

Tips and Tricks

  • Chilled dough holds a better crimp and keeps shape while baking.
  • Do not overfill to prevent spillover.

Grater Cake

Prep · Cook · Serves

Ingredients

  • 2 cups diced coconut
  • 1 tbsp grated root ginger
  • 2 1/2 cups brown sugar
Jamaican grater cake coconut sweet

Directions

  • Cover coconut with water and simmer until softened.
  • Stir in sugar and cook until thick and firm when tested with a spoon.
  • Drop spoonfuls on greased paper or banana leaves and set.

Tips and Tricks

  • Have sheets ready. The mixture sets fast.
  • Keep stirring to prevent sticking.

Peanut Cake Recipe

Prep · Cook · Serves

Ingredients

  • 1–2 cups peanuts (roasted or lightly toasted)
  • 2 cups brown sugar
Peanut cake brittle squares

Directions

  • Spread peanuts in an 8 inch square tin.
  • Melt brown sugar over low heat until light brown.
  • Pour over peanuts to coat evenly and let cool.
  • Break into pieces once set.

Tips and Tricks

  • Warm the tin slightly to slow premature setting.
  • Line with parchment for easy release.

Guava Jam

Prep · Cook · Serves

Ingredients

  • 12 ripe guavas
  • Granulated sugar (to taste)
  • Lime juice (about 1 tbsp per 2 cups liquid)

 

Directions

  • Slice guavas and simmer in water about 1 hour until soft.
  • Cool and strain through a jelly bag.
  • Measure liquid, add equal sugar and lime juice.
  • Boil rapidly, skim foam, cook to set point and jar hot.

Tips and Tricks

  • Use a thermometer for consistent gel.
  • Sterilize jars and lids before filling.

Tamarind Balls

Prep · Cook · Serves

Ingredients

  • 1 cup tamarind pulp with seeds
  • 1 cup brown sugar
Tamarind balls rolled in sugar

Directions

  • Mix pulp with sugar until smooth and cohesive.
  • Roll into small balls and coat lightly in sugar.
  • Store airtight.

Tips and Tricks

  • Seedless pulp speeds prep.
  • Lightly oil hands to reduce sticking.

Rock Cake Recipe

Prep · Cook · Serves

Ingredients

  • 8 oz sugar
  • 4 oz butter
  • 2 eggs
  • 3 1/2 cups flour
  • 2/3 cup milk
  • 2 cups grated coconut
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp almond extract
Rock cake cookies with rough tops

Directions

  • Heat oven to 350°F (175°C).
  • Combine sugar, flour, coconut and baking powder.
  • Melt butter and stir into dry mix.
  • Beat eggs with vanilla, almond and milk. Add to bowl and mix.
  • Drop spoonfuls on a greased sheet or use a loaf pan.
  • Bake about 1 hour 15 minutes, until golden and set.

Tips and Tricks

  • Do not overmix. Rough tops are part of the texture.
  • Cool on a rack for a crisp edge.

Jamaica Toto Recipe

Prep · Cook · Serves

Ingredients

  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp mixed spice
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup molasses
  • 2 oz butter or margarine
  • 1/4 cup soymilk
  • 1 cup grated coconut
Jamaican toto coconut cake

Directions

  • Heat oven to 300°F (150°C).
  • Sift flour, baking powder, baking soda and mixed spice.
  • Blend molasses, honey, butter, and soymilk until smooth.
  • Combine wet with dry, beat well and fold in coconut.
  • Pour into a greased pan and bake about 1 hour until a toothpick comes out clean.

Tips and Tricks

  • Cool fully before cutting for neat squares.
  • Store covered to keep moist.

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