BUNUELOS COLOMBIANOS (COLOMBIAN CHEESE FRITTERS) RECIPE
Steps:
- Gather the ingredients.
- Crumble or grate the two cheeses together, making sure that they are grated very finely.
- Mix the cheese, cornstarch, yuca or tapioca starch, brown sugar, baking powder, salt, eggs, and butter in a large bowl until well-blended.
- Knead the dough until it is smooth. It will be soft but should not be sticky and firm enough to shape into balls. Add more cornstarch if the dough seems too wet. If the dough seems too dry or crumbly, add a small amount of milk (1 to 2 teaspoons at a time) until it is smooth.
- Take about 2 tablespoons of dough into the palms of your hands and shape the dough into a very smooth ball.
- Heat several inches of oil in a heavy pot to 325 F.
- Add the bunuelos, a few at a time, and cook. They will sink to the bottom, then rise and expand.
- Cook for 10 to 12 minutes, or longer if needed, turning them occasionally until they are golden brown.
- Drain on a plate lined with paper towels. Dust with powdered sugar, if desired
- Serve warm or at room temperature.
Nutrition Facts : Calories 135 kcal, Carbohydrate 20 g, Cholesterol 26 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, Sodium 185 mg, Sugar 1 g, Fat 4 g, ServingSize 20 bunuelos (10 servings), UnsaturatedFat 0 g
NATILLA COLOMBIANA (COLOMBIAN CHRISTMAS CUSTARD) RECIPE
Natilla is like a cross between flan and dulce de leche. It is thick enough to be cut into squares, but it has a pudding-like texture.
Provided by Marian Blazes
Categories Dessert
Time 45m
Yield 16
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Place the cornstarch in a small bowl. Slowly whisk in 1 cup of the milk (or more if needed) until cornstarch is well incorporated and you have a smooth mixture. Pour the remaining milk into a heavy saucepan. The cornstarch has a detectable flavor at first, which goes away once the natilla is thoroughly cooked.
- Grate the panela and add it to the milk mixture (or add the brown sugar and molasses).
- Add the baking soda, cinnamon sticks, and salt. Whisk to mix well.
- Heat the milk-sugar mixture over medium-low heat, stirring, and bring just to a boil. Take out the cinnamon sticks and cloves.
- Whisk in the milk-cornstarch mixture and continue to cook, stirring constantly, until it starts to thicken. Stir in the coconut, if using.
- Cook the mixture until has thickened enough that you can see the bottom of the pan for several seconds when you stir (do not let it come all the way to a boil), about 10 to 12 minutes. Stir constantly so that the cornstarch doesn't clump, and the mixture doesn't burn.
- Add raisins and/or nuts if desired, and remove from heat. Stir in the butter and vanilla.
- Pour the mixture into a greased 8-inch square glass pan or in any greased mold. Refrigerate until firm.
- Sprinkle natilla generously with powdered sugar. Cut into 3-inch rectangular pieces to serve.
Nutrition Facts : Calories 129 kcal, Carbohydrate 23 g, Cholesterol 10 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, Sodium 148 mg, Sugar 17 g, Fat 3 g, ServingSize 16 pieces (serve 16), UnsaturatedFat 0 g
COLOMBIAN BUNUELOS & NATILLA
These were made for me last Christmas by a friends mother. She made them so delicately and with such love that I was inspired to make them myself after my visit to her home. They are very addictive, and believe me when I say that you can't just eat one. I actually had about 7 while I was at her house, and my stomach was just about ready to explode by the time I left. It was worth it though because these little things are beyond good. Enjoy!
Provided by MizEmerilLagasse
Categories Dessert
Time 1h10m
Yield 7 serving(s)
Number Of Ingredients 9
Steps:
- Buñuelos:.
- Grind the cheese very finely in food processor.
- Mix the cheese with the cornstarch, eggs, brown sugar and salt.
- Roll into balls the size of golf balls and drop into medium-hot vegetable oil and fry slowly.
- After a few minutes increase temperature and fry until they are golden.
- Remove and place on absorbent paper.
- Natilla:.
- Dissolve the cornstarch in the milk.
- Add the brown sugar.
- Cook over low heat, stirring constantly. When the sugar is melted and begins to thicken, add the cinnamon.
- Continue to cook for about 15-20 minutes, stirring constantly.
- After 15-20 minutes, fish out the cinnamon sticks (if used), and pour the Natilla onto a very large serving platter or into a large bowl to cool slightly.
- Cut the Natilla into chunks and eat with a Buñuelo, taking a bite of the Buñuelo and then the Natilla. Enjoy!
Nutrition Facts : Calories 517.5, Fat 6.5, SaturatedFat 3.6, Cholesterol 80, Sodium 279.9, Carbohydrate 107.8, Fiber 0.5, Sugar 50.7, Protein 6.5
CUSTARD (NATILLA)
Make and share this Custard (Natilla) recipe from Food.com.
Provided by LikeItLoveIt
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat 1 cup milk,cinnamon,until boiling.
- remove from heat and dissolve cornstarch in water.
- Dissolve cornstarch in water mix the remaining cold milk and cornstarch solution.
- Mix egg and yolk together in cold milk and add the hot milk mixture.
- Heat over medium heat until thick and stir constantly.
- Remove from heat when thicken and add vanilla extract and mix well.
- Allow to cool and serve chilled.
Nutrition Facts : Calories 277.9, Fat 10.8, SaturatedFat 5.6, Cholesterol 191.6, Sodium 98.1, Carbohydrate 37.1, Fiber 0.4, Sugar 25.2, Protein 8.5
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