Ingredients with Measurements:
- 4 ripe plantains
- 1 cup black beans, cooked and mashed
- 1/2 cup sugar
- 1/4 cup water
- 1/4 cup milk
- 1/4 cup butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Potato masher or fork
- Small saucepan
Step-by-step instructions:
1. Peel the plantains and cut them into chunks. Boil them in a pot of water until they are soft, about 15 minutes.
2. Drain the plantains and mash them with a potato masher or fork until they are smooth.
3. Add the mashed black beans to the plantains and mix well.
4. Form the mixture into small balls, about 2 tablespoons each.
5. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 375°F.
6. Fry the balls in the hot oil until they are golden brown, about 3-4 minutes.
7. Remove the balls from the oil and place them on a paper towel-lined plate to drain.
8. In a small saucepan, combine the sugar, water, milk, butter, cinnamon, and salt. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture has thickened, about 5 minutes.
9. Dip each ball into the caramel sauce and place them on a serving platter.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
5. Temperature:
Frying temperature: 375°F
Serving size:
This recipe makes about 12 rellenitos.
Nutritional information:
Calories: 230
Fat: 8g
Carbohydrates: 40g
Protein: 3g
Sodium: 100mg
Sugar: 24g
Substitutions for ingredients:
- Instead of black beans, you can use refried beans or mashed lentils.
- Instead of sugar, you can use honey or maple syrup.
- Instead of butter, you can use coconut oil or vegetable shortening.
Variations:
- Add chopped nuts or raisins to the filling for extra texture and flavor.
- Use different spices in the caramel sauce, such as nutmeg or cardamom.
- Serve the rellenitos with whipped cream or ice cream for a decadent dessert.
Tips and tricks:
- Make sure the plantains are ripe but not too soft, or they will be difficult to handle.
- Use a small cookie scoop to form the balls for a more uniform size.
- Keep the caramel sauce warm over low heat while you fry the rellenitos.
Storage instructions:
Store the rellenitos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the rellenitos, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the rellenitos on a platter and drizzle with extra caramel sauce. Garnish with fresh mint leaves or sliced bananas.
Garnishes:
Fresh mint leaves, sliced bananas, chopped nuts, whipped cream, or ice cream.
Pairings:
Serve the rellenitos with a cup of coffee or hot chocolate for a cozy dessert.
Suggested side dishes:
These rellenitos are best served as a dessert on their own.
Troubleshooting advice:
- If the rellenitos are falling apart while frying, try adding a little bit of flour or cornstarch to the filling to bind it together.
- If the caramel sauce is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
Make sure the oil is hot enough before frying to prevent the rellenitos from absorbing too much oil.
Food history:
Rellenitos de plátano con caramelo is a traditional dessert from Guatemala, made with mashed plantains and black beans. The caramel sauce adds a sweet and decadent touch to this classic dish.
Flavor profiles:
The rellenitos are sweet and slightly savory, with a creamy texture from the mashed plantains and black beans. The caramel sauce adds a rich and buttery flavor.
Serving suggestions:
Serve the rellenitos as a dessert after a traditional Guatemalan meal, or as a sweet treat for a special occasion.
Related Categories
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Region: Guatemalan
Taste: Sweet, Savory, Creamy, Rich, Caramelized