Alfandoques Caldas (Stretched Panela Candy)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Preparation time
240 minutes
Number of servings
30
Difficulty
Medium
Ingredients
2
piece(s) dark panelas (unrefined cane sugar blocks)
1
cup(s) water
1/2
cup(s) coarsely grated coconut
Directions
- Put the grated coconut in a buttered tray and bake in hot oven until it browns a little.
- Cook the broken panelas and water over medium heat until obtaining a thick melado. (The old formula for recognizing the point is this: take out a little melado with a small spoon and let it drip onto cold water, then it should stiffen and break when pressed with the fingers).
- Add the coconut and pour into a low buttered pan and let cool a little.
- Still hot, but already manageable with hands, gather it and hang it from a wooden fork and start stretching it with hands and arms for several hours until it whitens completely.
- Stretch thin and with scissors cut portions like sticks and let dry.
- Before cutting them they can be dyed with vegetable colors.