Mana Del Peru Recipes

MANA DEL PERU

Steps:

• 1.Place eggs, milk, sugar, and pinch of salt into a pot and mix well with a whisk.
• 2.Bring to a boil, and cook at a low simmer. The eggs will separate and the mixture will look curdled, but continue to cook, stirring gently with a wooden spoon.
• 3.Cook for 20 to 25 minutes more, until the liquid has almost completely boiled away. At this point it is necessary to stir continuously.
• 4.Cook until the mixture is very thick, and no liquid remains. It should be the consistency of a sticky playdough.
• 5.Remove from heat and place candy in the bowl of a mixer. Add the vanilla and almond flavoring.
• 6.Using the paddle attachment, beat dough until it cools. It will stiffen and become less sticky. If dough remains sticky, knead some sifted powdered sugar into the dough.
• 7.Refrigerate overnight. Maná will keep for 2 to 4 weeks in the refrigerator, wrapped in plastic. It also freezes well.
• Serving Tips: There are many ways to serve maná. The simplest is to shape it into bite-size balls and roll them in chopped nuts or powdered sugar. Or tint the maná with food coloring and shape into assorted fruits. I like to use it to make little carrots to decorate carrot cake. To use maná as a cake covering, like rolled fondant, sprinkle the counter with powdered sugar and roll it out just as you would roll out fondant or marzipan.

MANAPUA

Steps:

• Dough: Mix dry ingredients together (including yeast).
• Add oil and water and mix well.
• Knead dough until smooth (about 10 minutes).
• Place in a large bowl; cover with a clean damp cloth and leave in a warm place to rise for about 2 hours.
• Filling: Mix together sherry, oyster sauce, soy sauce, water, sugar and cornstarch until free of lumps.
• Heat 1 T oil in a wok or pan over medium heat, add sausage and saute for 1 minute.
• Add vegetables and cook until crisp tender.
• Add liquid mixture and cook until thickened slightly.
• Cool before using.
• Divide manapua dough into 24 balls.
• Slightly flatten each ball, then roll out to 4-inch disks, leaving the center of the circle twice as thick as the sides.
• Place 1 T of filling in the center of the dough.
• Gather up the sides around the filling and twist dough to seal.
• Place with twisted side down on a 2-inch square piece of wax paper.
• Put buns 2 inches apart in a steamer and allow to rise for another hour.
• Steam for 15 minutes.
• If you prefer to bake the manapua, preheat oven to 350°.
• Set the buns 2 inches apart on a baking sheet.
• Brush with a mixture of 1 beaten egg, water and 1/4 tsp sugar.
• Bake 20-25 minutes until golden brown.