Guatemalan dessert recipes to sweeten the palate in September

In Guatemala you will find a variety of famous typical sweets and desserts. It is possible to taste and experiment with the most varied flavors and they can be made with a variety of fruits and even vegetables.

In the list there are traditional proposals such as corn atol, cocadas, milk canillitas, tamarind balls, sweet potato in honey, among others that have become part of Guatemalan traditions.

History relates that sweets, for example, were born in the 16th century, when the Spanish arrived in the new continent and mixed with pre-Hispanic traditions.

Other sweets of greater consumption are the colochos of guava, pepitoria, marzipan, coconut candy, sweet potato, chilacayote, tartaritas, nuégados and chamomile in honey.

There is also no shortage of buñuelos, torrejas, molletes, plantains in mole or in glory on Guatemalan tables; fruits prepared in honey such as jocotes, and flip-flops made with güisquil, to name a few.

(Free Press Photo: Hemeroteca)

Corn atol

Ingredients
6 yellow corn, shelled seasonings
1 yellow corn cooked and shelled to decorate
2 liters of water
1 burst of cinnamon
1/2 teaspoon salt
2 tablespoons cornstarch
sugar to taste

Preparation

Shell the corn. Cook the whole corn in little water for the garnish and aside. Blend or grind the corn with the water. Strain the mixture into a blanket to remove the husks from the corn.

Place this mixture in a saucepan over medium heat along with the salt, cornstarch and cinnamon. Move constantly with a wooden paddle, when boiling add sugar and leave for five minutes boiling. Serve hot with cooked corn kernels.

(Free Press Photo: Alejandra Maselli)

Chambray tamales

Ingredients

2 pounds corn dough
2 ounces of oil
vegetable
1 pound of sugar
1/2 liter of cream
1/2 cup of anise
raisins to taste
colored sugar
Red
cob leaves hydrated in water

Preparation

Mix the corn dough with the sugar, anise, raisins, cream and vegetable oil.

Knead until everything is well integrated and let it rest for 15 minutes. To assemble the tamales take two tablespoons of dough and form a ball, place it on the cob leaves, decorate them with the painted sugar and wrap, tie the ends.

Repeat the procedure until finished. Place several cob sheets in the bottom of a medium pot, as if making a bed. Place the tamales and add a liter of water, cook over moderate heat for 45 minutes or until the dough is perfectly cooked, always checking that the pot does not run out of liquid.

(Free Press Photo: Hemeroteca)

Sweet potato bread

Ingredients

2 pounds sweet potato
4 cinnamon sticks
1 teaspoon of
clove
1 1/2 cups of sugar
1 1/2 cups of milk
coconut
1 teaspoon of
shall
1/4 of cup of raisins
1/2 cup of
Butter
1/2 cup of coconut
grated
1 teaspoon of
grated ginger
1 teaspoon of
cinnamon powder
1 pinch of walnut
ground nutmeg

Preparation
Peel the sweet potato and grate it. In a bowl mix all the ingredients.

Grease the refractory container and pour the previous preparation. Bake for 30 minutes at 350 degrees Fahrenheit. Remove from oven and cool before unmolding.

(Free Press Photo: Hemeroteca)

Guava colochos

Ingredients

Guayabas
Plain sugar or brown sugar

Preparation

The guavas are washed and cut in half and cooked covered with a 1/4 cup of water

When cooked, it is passed through the strainer and strained to remove the excess seeds and the pulp is cracked by cups. For each cup of guava puree, add 3/4 cup of sugar and bring to a boil. This procedure goes through the texture of jam when it has boiled for an hour.

When the mixture is already forming, after it has boiled for about three hours, a texture is formed that comes off the thickness of the pot and is removed from the heat.

It is placed on a greased tray or waxed paper, it is thinned with a trowel so that it is not too thick and it is left overnight to dry. the next day the strips are cut, which are rolled up to form the circles that will form the colochos. Each colocho is passed through white sugar.

Sources: Gastronomic adventure of the 7 tourist regions of Guatemala, by Hiliana Cifuentes de Ramírez. Las Margaritas Culinary Academy. Dianne Garcia.

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