Quimbolitos

Quimbolitos

Quimbolitos are light steamed corn cakes with a hint of sweetness often sold by street vendors. They are perfect for a snack or after a light meal. Recipe adapted from Nestlé Ecuador.

Preparation time

20 minutes

Cooking time

30 minutes

Total preparation time

50 minutes

Serving number 8

Ingredients

120 g / 4 oz Butter, unsalted
120 g / 4 oz Sugar
200 g / 8 oz Cornmeal
4 Eggs (separated into yolks & whites)
120 g / 4 oz Fresh cheese (or mozarella, grated)
2 tbsp Raisins
8 pieces baking parchment 20x30cm/8x12 inch

Preparation steps

Beat together the butter and the sugar until light and fluffy. Beat in one by one the egg yolks.

Add the corn meal and the cheese and mix well.

Beat the egg whites until stiff. Add one third of the egg whites to the mixture and fold in to loosen. Then add remain egg white folding in carefully.

To prepare the quimbolitos place 2-3 tablespoons of the mixture in the centre of a piece of baking parchment. Sprinkle the surface with a few raisins. Fold the baking parchment over the mixture to make a sealed envelope. (see cooks tip below for full explanation of folding parcels)

Repeat with remaining mixture.

Place the packages in a steamer pan and steam for 30 minutes. Serve warm.
Cooks tip. Folding the envelope. Place the parchment on the work surface with the a short end closest to you. Pile the mixture in the centre of the paper in a rectangle, again with a short side closest to you. Fold one of the long sides over the top of the mixture and then repeat with the other long side. Then tuck under the two short sides making an envelope.

Nutritional values per serving

Carbohydrate, total (g) 38.00
Energy (Kcal) 329.00
Protein (g) 7.10
Fats, total (g) 17.00
Energy (Kj) 1376.00