Con Topocho [Spa/Eng]

Hola comunidad #FoodiesBeHive

Hello #FoodiesBeHive community!

When it comes to creating in the kitchen, my brain cells go into overdrive and neuroplasticity does its job very well, accepting ingredients in recipes that I would never have thought of myself. In this case, using topocho as part of a recipe, you could call it bread or a sandwich with a delicious freshly brewed coffee.

Topocho is very well known in Venezuela, used in different types of consumption such as in soups, as tostón or simply as topocho cream for those moments of digestive problems (such as diarrhoea) due to its fibre content.

A little history never hurts. Its origin is known to be part of South Asia, arriving in the Mediterranean around 650 AD, and it is estimated that in the 16th century it was brought to America, mainly to Venezuela, due to its very fertile soil and tropical and humid climate. This product can be consumed throughout the year. It is an energy-rich food, very beneficial to health, with a high fibre content, making it ideal for diets and medical needs.

Los ingredientes a utilizar

2 topochos medianos, aproximadamente 400 gramos
2 tazas de harina de trigo (puede utilizarse harina integral)
½ taza de azúcar (si desea un poco más dulce, puede usar un poco más)
1 huevo
¼ de mantequilla (puede utilizar aceite vegetal)
1 cucharadita de esencia de vainilla
1 cucharadita de polvo de hornear
½ cucharadita de bicarbonato
½ taza de leche (o agua, en esta receta se usó agua)
Canela en polvo o ralladura de limón (este ingrediente es opcional)
2 cucharadas de ralladura de coco (opcional)

Ingredients

2 medium-sized topochos, approximately 400 grams
2 cups of wheat flour (wholemeal flour can be used)
½ cup of sugar (if you want it a little sweeter, you can use a little more)
1 egg
¼ cup of butter (vegetable oil can be used)
1 teaspoon of vanilla essence
1 teaspoon of baking powder
½ teaspoon of bicarbonate of soda
½ cup of milk (or water; water was used in this recipe)
Ground cinnamon or lemon zest (this ingredient is optional)
2 tablespoons of grated coconut (optional)

Remove the shell or skin from the topochos, chop them up and boil them until they are very soft, approximately 20 minutes.

Once the topochos are very soft, we mash them into a purée.

Once the purée is ready, add the vanilla, melted butter and sugar.

Combine the baking powder and bicarbonate of soda with the wheat flour, then sift into the other ingredients.

Mix everything together thoroughly, then add the water (or milk; water was used in this recipe) and finally the grated coconut.

Once the mixture is ready, transfer it to a baking dish prepared for the oven (greased with butter and floured). Bake for approximately 45 minutes.

Once baked, it is ready to eat. Enjoy its delicious flavour.

This is how it turned out, soft and very fluffy, and of course, very delicious.