Episode 5 Embueltos de Coco

Doña Rossana Cooks Embueltos de Coco.
Music- Internet Archive.


Embueltos de Coco Ingredients

1 '/2 lb. white hominy corn
1 coconut
2 tablespoons anise 1 shot aguardiente1 cup white sugar
1 stick softened butter
1 teaspoon salt
8 cups water (5 to cook the corn and 3 to cook the embueltos)
'/2 lb. parchment paper (papel para embolver pastels)

With a wine opener, open one of the three holes of the coconut to take the water out (you can drink the water; it's sweet and refreshing).
Preheat the oven at 375, place the coconut on a cookie sheet, and bake for 20 minutes. Take it out, the coconut shell must be cracked, let it cool. With a hammer or something heavy hit the coconut to make the shell come loose. With the help of a potato peeler, peel the hard, brown skin, cut the coconut meat in small pieces and grind it. Wash the corn and leave it in 5 cups of water overnight in the refrigerator.
Cook corn for 20 minutes at low heat, when all the water is dry, take the corn out of the
pot, let it cool for 1/2 hour and grind it.
Mix anise seed with aguardiente, let it soak for '/2 hour.
Mix coconut with dough, add sugar, salt, butter, and anise with aguardiente. Mix
everything very well.
Drop four tablespoons of the mixture on a sheet of paper and folding the paper at the
center first and then at the two ends wrap the embuelto and tie it with the string.
To cook the embueltos, place 3 cups of water and a grill to keep the embueltos from
touching the water. Cook for 1 hour at low heat.