Bocadillo de Guayaba: Colombian Guava Paste
Bocadillo de Guayaba (or Bocadillo Veleño) is an iconic, deeply traditional Colombian sweet made from heavily reduced guava pulp. Hailing proudly from the Santanderes region, this dense, rich fruit paste has become a beloved gastronomic symbol across the entire country.
The secret to this recipe is the slow, continuous reduction of the fruit with panela or sugar in a traditional pot until it reaches a solid, sliceable consistency. Yielding a massive batch of sweet squares, it requires patience but delivers a world-class confection!
Bocadillo de Guayaba (Colombian Guava Paste)
A dense, iconic Colombian sweet! A slow-cooked, deeply concentrated guava and panela paste that sets into sliceable blocks.
Ingredients
- 3 lbs Ripe guavas guayabas
- 3 lbs Panela unrefined cane sugar block or regular sugar
- 2 Limes or Lemons
- 1 pinch of Salt
- 3 Liters Water
- 2 tablespoons Wheat flour or cornstarch Optional
Instructions
- Acidify the fruit: Wash the guavas thoroughly and cut them into chunks. Place them in a non-metallic container, toss them completely in the freshly squeezed lime or lemon juice, and let them rest for exactly 2 hours.
- Extract the pulp: After resting, transfer the guava chunks to a blender with a little water. Blend well, then pass the mixture through a fine strainer or sieve to extract the pure, seedless pulp. Set aside.
- Build the syrup: Find a traditional copper pan, a clay pot, or a heavy non-stick pot. Place it over medium heat with the 3 liters of water and the panela (or sugar). Let it cook until it forms a light, bubbling syrup.
- Reduce and thicken: Add the strained guava pulp and a pinch of salt to the boiling syrup. You must stir constantly to prevent sticking and burning. Cook until the mixture becomes very thick. (Chef's Hack: To know if it is ready, drop a small spoonful of the hot mixture into a glass of cold water. If it solidifies immediately, it is ready to be taken off the heat).
- Mold and set: While the mixture is still boiling hot, carefully pour it into a rectangular glass or silicone mold. Sprinkle a light layer of sugar evenly over the top and let it rest completely undisturbed until it firms up and hardens into a block.
- Store: For the best texture and longevity, keep the final block covered tightly and stored in a dark, cool place before slicing it into individual squares.
Notes
- Thicken Faster: If you want to ensure the paste thickens perfectly and quickly, you can optionally whisk 2 tablespoons of wheat flour or cornstarch into the mixture during the cooking process.
- The “Casado”: During Colombian parties and events, this sweet is traditionally served alongside a savory slice of white cheese, a legendary combination locally known as a casado (married couple).
- Regional Pride: This sweet is the ultimate symbol of the Santander region, particularly the province of Vélez (giving it the famous name Bocadillo Veleño), where an entire industry is built around its artisanal production.
- Global Export: Its popularity has grown so much that it is now widely exported across Europe and the Americas, bringing a taste of Colombia to the world.
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