Typical Venezuelan sweets. Healthy, facts with with sweet-potato, coconut, small peach, orange, and totally natural maize.
Sweets of sweet-potato
Ingredients:
½ kilo of sugar or vainglorious.
1 big coconut.
½ kilo of sweet-potato.
Preparation:
The sweet-potato is parboiled and is crushed. It joins with the milk of coconut.
He slips past for a colander of wire, and then the sugar is added or vainglorious.
It is mounted to the fire, and on having boiled is started moving by the palette of wood, until it dries off and one sees the bottom of the pot.
Sweets of small peaches
Preparation:
To peel the small peaches and to boil them.
They to be placed by the water in which they were parboiled.
To add for every kilo of small peaches, seven cups of sugar, 2 cups of current water.
To prepare with it a syrup and on having started boiling they throw the small peaches, leaving them to cook slowly, until the cane syrup becomes gelatinous.
Conserve of coconut blandita.
Preparation:
To prepare the cane syrup, with the vainglorious one, the water and the shell of orange.
When I thicken this one, one adds the grated coconut, moving constant until one sees in bottom of the pot.
It spreads on a table or smooth surface lubricated with lard and aplanta in order that it remains equal making it thick.
Be left to cool and it is cut of the size that is wanted.
Torroncitos
Ingredients:
1 cup of sugar.
1 tin of milk condesada of 397 grams.
1 box of small leaf of maize.
Preparation:
Take to the fire the sugar until it melts.
When it starts burning, add the milk condesada and the small leaves of maize.
Mix all good. In a platón of baking enmantiquellado place spoonfuls of the preparation and leave them to cool completely.
Conserves of oranges
Preparation:
they peel the oranges, are cut by the half and are parboiled.
When they are blanditas, they the meat is extracted by a cleaver, the ollejitos remove themselves him leaving the alone flesh.
The boiled yellow ones are parboiled, are squeezed and slip well.
Then they wash changing the water in order that suelten the bitter one; they are crushed or are ground.
It meets the flesh, is weighed and one proceeds equally for the jellies, they putting what weighs him, of sugar. It is mounted to the fire without stopping moving and when there sees the bottom of the pot and takeoff, spreads on a smooth moistened surface, which remains thick and there are cut the conserves of the size that are wanted.
