INTRODUCCIÓN
Hola bellezas, hoy les traigo una excelente receta para una merienda, fácil de hacer y con pocos ingredientes.
Si buscamos en la web sobre la historia y el origen del BESO DE COCO encontrarán sobre una receta con origen en Puerto Rico, aunque aquí en Venezuela también es muy conocida, pero esta receta que les traigo es BESITOS DE COCO, es una receta de un postre hecho a base de coco, papelón y harina de trigo. La cual es diferente del BESO DE COCO que lleva, aparte de esos ingredientes llevan huevos, mantequilla, sal y bicarbonato de sodio, y como esta receta lleva menos ingredientes, entonces le colocaron por nombres BESITOS.
Esta receta que les traigo es de origen familiar, se ha pasado de generación en generación y hoy se las vengo a compartir.
ENGLISH VERSION
INTRODUCTION
Hello beauties, today I bring you an excellent recipe for a snack, easy to make and with few ingredients.
If we search the web about the history and origin of BESO DE COCO you will find a recipe with origin in Puerto Rico, although here in Venezuela it is also well known, but this recipe I bring you is BESITOS DE COCO, it is a recipe for a dessert made with coconut, papelón and wheat flour. It is different from the BESO DE COCO which has, besides those ingredients, eggs, butter, salt and baking soda, and as this recipe has less ingredients, it was named BESITOS.
This recipe that I bring you is of family origin, it has been passed from generation to generation and today I come to share it with you.
RECETA
INGREDIENTES:
ENGLISH VERSION
INGREDIENTS:
UTENSILS:
Bowl or Large Container, Pot or Pan, Whisk Paddle, Grater, Baking Trays, Spatula and a strainer.
PREPARATIVOS
Antes de comenzar a preparar la receta es necesario realizar una preparación previa.
ENGLISH VERSION
Before starting to prepare the recipe, it is necessary to make a previous preparation.
EL MELAO:
Para preparar EL MELAO, En una olla o cacerola agregamos el agua, el papelón, la canela, el clavo de olor y el anís a fuego alto por aproximadamente 30 minutos para que el papelón se derrita y se mezclen los aromas y sabores de las especias. Luego de este tiempo apagamos el fuego y dejamos enfriar.
Una vez que el melao esté frío, lo podemos guardar en la nevera mientras preparamos los demás ingredientes. Así como también podemos guardar el melao en el congelador y trabajar los besos otro día, el melao puede pasar refrigerado por más de 1 mes y, aunque se congele, volverá a su estado normal al colocarlo a temperatura ambiente.
ENGLISH VERSION
EL MELAO:
To prepare the MELAO, in a pot or saucepan add the water, paprika, cinnamon, cloves and aniseed over high heat for approximately 30 minutes so that the paprika melts and the aromas and flavors of the spices mix. After this time we turn off the fire and let it cool.
Once the melao is cold, we can store it in the refrigerator while we prepare the other ingredients. Just as we can keep the molasses in the freezer and work the kisses another day, the molasses can be refrigerated for more than 1 month and, even if frozen, it will return to its normal state when placed at room temperature.
EL COCO:
Procedemos a partir los cocos con cuidados podemos recolectar el agua de coco y tomarla es muy refrescante, y que funciona como un suero por los minerales, vitaminas y nutrientes que aporta.
Con un cuchillo y con cuidado retiramos la carne del coco de la concha (cáscara), luego lavamos bien el coco y, con la ayuda de un rallador, procedemos a rallar el coco
Una vez preparado el coco y el melao podemos a proceder con los besos de coco. Estos pasos previos son importantes ya que nos hará más fácil el proceso de elaboración.
ENGLISH VERSION
THE COCONUT
We proceed to split the coconuts with care we can collect the coconut water and drink it is very refreshing, and it works as a serum for the minerals, vitamins and nutrients it provides.
With a knife and carefully remove the coconut meat from the shell, then wash the coconut well and, with the help of a grater, proceed to grate the coconut.
ELABORACIÓN
ENGLISH VERSION
Heat the oven to 180º Celsius while we finish the mixture.
In a container or in a bowl add the previously grated coconut together with the molasses and with a kitchen paddle mix them so that the coconut is impregnated with the molasses.
Add the flour in 3 parts to integrate the flour well with the previous mixture, this process can be done with the paddle or with clean hands so that there are no lumps of flour in the mixture.
Once the mixture is ready, place portions in the tray of the size of your choice, as a recommendation with 1 and ½ tablespoon of the mixture is more than enough, leaving a space of 3 cm of separation so that it does not stick to each other.
We introduce the tray in the oven for about 25 minutes and we turn the tray on its axis at 180º for another 15 minutes more, then remove the tray and with the help of a spatula we take out the kisses to place them in a clean bowl to rest covered with a clean cloth.
Once they are cold, enjoy them with whatever you prefer, either a soft drink or a coffee; this way you will have a sweet snack that you will love.
This was the recipe, soon I will bring you another recipe, I hope you liked it. Thank you for reading and supporting blessings and take care of your sweet tooth.
ENGLISH VERSION
