Artículo RevisadoRecetas

MANDOCAS

Escrito por Equipo EditorialRevisado por Walter C

Table of Contents

MANDOCAS

MANDOCAS. Alimento Base: Plantains, Slice plantain crosswise into about 5 pieces, then place in a saucepan and cover with water. Simmer gently until tender, about 15-20 minutes. Drain and let plantain cool enough to handle, then peel and mash well...
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Tiempo de preparación 40 minutos
Tiempo Total 40 minutos
Raciones: 16 comensales
Plato: Plantains
Cocina: Venezuela
Ingredients Method

Ingredientes
  

  • 1 yellow plantain
  • 2 cups yellow cornmeal
  • 3/4 cup dark brown sugar
  • 1 teaspoon salt
  • 2 teaspoons anise seeds toasted (optional)
  • 8 ounces grated firm white cheese like farmers cheese or queso fresco, finely grated
  • 1/2 cup hot water approximately
  • Vegetable oil for frying

Method
 

  1. Preparation
  2. Slice plantain crosswise into about 5 pieces, then place in a saucepan and cover with water. Simmer gently until tender, about 15-20 minutes.
  3. Drain and let plantain cool enough to handle, then peel and mash well (or purée in a food processor or blender).
  4. Stir cornmeal, plantain, salt, anise seed, sugar and finely grated cheese together with a wooden spoon. Add water slowly, a couple of tablespoons at a time, until mixture comes together into a dough.
  5. The dough should be soft and kneadable, but not sticky. Let dough rest for ten minutes.
  6. Heat several inches of oil to 350 degrees. Divide dough into 16 pieces, and roll each one into a smooth ball. (If dough is too wet and sticky, add more cornmeal).
  7. Take each ball and roll into a log shape with the palms of your hands. Continue to roll into a cylinder on a counter top, until dough cylinder is 6-7 inches long. Bring ends together and overlap them to form a tear-shaped loop. Press ends together. Repeat with other pieces of dough.
  8. Fry loops of dough in oil until dark golden brown, turning once.