Doña Rossana cooks embueltos de coco Recipe Video
Ingredients
| White hominy corn/Null | 1 1⁄2 Pound | |
| Coconut/Null | 1 | |
| Anise/Null | 2 Tablespoon | |
| Aguardiente/Null | 1 | |
| White sugar/Null | 1 Cup (16 tbs) | |
| Softened butter/Null | 1 | |
| Salt/Null | 1 Teaspoon | |
| Water/Null | 8 Cup (128 tbs) (5 to cook the corn and 3 to cook the embueltos) | |
| Parchment paper/Null | 1⁄2 Pound |
Nutrition Facts
Serving size
Calories 251 Calories from Fat 143
% Daily Value*
Total Fat 17 g25.7%
Saturated Fat 12.6 g62.9%
Trans Fat 0 g
Cholesterol 17.4 mg5.8%
Sodium 327.1 mg13.6%
Total Carbohydrates 24 g8.2%
Dietary Fiber 4.2 g16.9%
Sugars 16 g
Protein 2 g3.5%
Vitamin A 4.9% Vitamin C 3%
Calcium 2.7% Iron 8.9%
*Based on a 2000 Calorie diet
Directions
Preheat the oven at 375, place the coconut on a cookie sheet, and bake for 20 minutes. Take it out, the coconut shell must be cracked, let it cool. With a hammer or something heavy hit the coconut to make the shell come loose. With the help of a potato peeler, peel the hard, brown skin, cut the coconut meat in small pieces and grind it. Wash the corn and leave it in 5 cups of water overnight in the refrigerator.
Cook corn for 20 minutes at low heat, when all the water is dry, take the corn out of the
pot, let it cool for 1/2 hour and grind it.
Mix anise seed with aguardiente, let it soak for '/2 hour.
Mix coconut with dough, add sugar, salt, butter, and anise with aguardiente. Mix
everything very well.
Drop four tablespoons of the mixture on a sheet of paper and folding the paper at the
center first and then at the two ends wrap the embuelto and tie it with the string.
To cook the embueltos, place 3 cups of water and a grill to keep the embueltos from
touching the water. Cook for 1 hour at low heat.
Chef
