Guatemala / Dessert
Rellenitos
Balls of ripe plantain purée filled with sweetened black beans and chocolate.
Ingredients
- Ripe plantains, black-skinned6
- Black beans, cooked300 g
- Sugar120 g
- Dark chocolate80 g
- Cinnamon1 tsp
- Ground cloves1/2 tsp
- Flour60 g
- Oil for frying800 ml
- Icing sugar, to serve40 g
- Soured cream, to serve150 ml
- Salt1 pinch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Boil the plantains in their skins for twenty minutes, until completely soft.
Peel them hot and mash them into a smooth purée with a pinch of salt and the flour.
Chill the purée for half an hour; warm, it will not hold as balls.
Mash the cooked beans and reduce them with the sugar, cinnamon and cloves to a thick paste.
Stir the chocolate into the hot bean paste and cool it completely.
Flatten a piece of purée on your palm, add the bean filling and seal it into a firm ball.
Fry at 170 °C for three minutes, to a browned crust, and serve with icing sugar and soured cream.
