Alegría de Palenque

Serves 1
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Directions

  1. 1Soak the millet in water for one hour and remove any floating grains.
  2. 2Soak the millet in water for one hour and remove any floating grains.
  3. 3Soak the millet in water for one hour and remove any floating grains.
  4. 4Rinse and let the millet dry completely.
  5. 5Rinse and let the millet dry completely.
  6. 6Rinse and let the millet dry completely.
  7. 7Place small amounts of millet in a pan to toast until they pop.
  8. 8Place small amounts of millet in a pan to toast until they pop.
  9. 9Place small amounts of millet in a pan to toast until they pop.
  10. 10Cut the coconut into thin slices.
  11. 11Cut the coconut into thin slices.
  12. 12Cut the coconut into thin slices.
  13. 13Cook the coconut with water for about an hour until it softens.
  14. 14Cook the coconut with water for about an hour until it softens.
  15. 15Cook the coconut with water for about an hour until it softens.
  16. 16Add panela and anise seeds.
  17. 17Add panela and anise seeds.
  18. 18Add panela and anise seeds.
  19. 19Cook over medium-low heat until a syrup forms.
  20. 20Cook over medium-low heat until a syrup forms.
  21. 21Cook over medium-low heat until a syrup forms.
  22. 22Pour the syrup over the toasted millet and mix well.
  23. 23Pour the syrup over the toasted millet and mix well.
  24. 24Pour the syrup over the toasted millet and mix well.
  25. 25Moisten hands and shape the mixture into round candies.
  26. 26Moisten hands and shape the mixture into round candies.
  27. 27Moisten hands and shape the mixture into round candies.
  28. 28Let the candies dry at room temperature until hardened.
  29. 29Let the candies dry at room temperature until hardened.
  30. 30Let the candies dry at room temperature until hardened.

Ingredients

  • 250 grams millet
  • 250 grams millet
  • 250 grams millet
  • 200 grams panela
  • 200 grams panela
  • 200 grams panela
  • 0.5 coconut
  • 0.5 coconut
  • 0.5 coconut
  • 1 cucharada anise seeds
  • 1 cucharada anise seeds
  • 1 cucharada anise seeds
  • necesaria water
  • necesaria water
  • necesaria water

Tips

  • Soak the millet for one hour before cooking.
  • Remove grains that float while soaking.
  • Cook the mixture over medium-low heat until a thick syrup forms.
  • Moisten hands to form the candies.