The almojábanas colombianas son unos ricos panecillos dulces que en Latinoamérica se suelen realizar con maíz, queso, huevos y mantequilla; este delicioso pan hace parte del desayuno de muchos de los hogares de Colombia.
Almojábanas Recipe
Aprende en esta sencilla receta como hacer unas ricas almojábanas colombianas de forma fácil y rápida.
Ingredients
- 1 pound threshed corn (o el equivalente en harina de maíz precocida).
- 3 pounds of queso fresco (cuajada)
- 3 eggs (yolks)
- ¼ pound of butter
- Salt (al gusto)
Step by step preparation
- The first thing you should do if you decide to make almojábanas with threshed corn is to let it swell for 3 days. This consists of leaving it in water for those three days, exchanging the water every day.
- Once the corn is ready, remove it from the water, drain it and proceed to grind it together with the curd (fresh cheese). (If you make it with corn flour, avoid the first step)
- Then you must proceed to knead well for about 5 minutes, then add the yolks and butter, continue kneading until you have a very uniform dough. At this point you can add the salt, you must be careful not to overdo it with the salt because it could ruin the recipe.
- Once you have the dough ready, proceed to make some small balls, which you must place in the oven preheated to about 180° Celsius for around 30 minutes, depending on the oven the time may vary.
- And that's it, you can remove them from the oven and enjoy.
Interesting Facts
- The word almojábana comes from Hispano-Arabic, which in turn comes from classical Arabic, this name means “made of cheese.”
- On the Caribbean coast, a different variety called “Coastal almojábana”.
Other recipes that might interest you
- Regañonas santandereanas
- Pandeyucas
- Pandequeso
- Pandebono
- Johnny Cakes or Journey cake
- Gofios
- Garullas colombianas
- Dumplings (Drop Dumplings)
- Carisecas
- Canches of San Ignacio
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