Indulge your sweet tooth with these irresistible Plantain Mantecadas, a delightful twist on the classic Mexican treat. Imagine the soft, fluffy texture of a traditional mantecada, but infused with the subtle sweetness and unique flavor of ripe plantains. This recipe beautifully marries the familiar comfort of a beloved dessert with the surprising tropical notes of plantains, creating a truly unforgettable culinary experience. Forget everything you think you know about mantecadas – this recipe elevates the classic to a whole new level of deliciousness.
These easy-to-follow Plantain Mantecadas are perfect for both novice and experienced bakers. The recipe expertly balances simplicity and sophistication, ensuring a delightful outcome even for those new to baking. Get ready to savor the rich, caramelized flavors and melt-in-your-mouth texture of these delectable treats. Ready to embark on this baking adventure? Let's dive into the step-by-step instructions!
Tools Needed
- Mixing bowls
- Measuring cups and spoons
- Muffin tins or mantecada molds
- Oven
- Toothpick
Ingredients
- Wheat flour: 2 cups (250g)
- Baking powder: 1 tablespoon
- Baking soda: a little bit
- Cinnamon: a little bit
- Salt: a little bit
- Ripe plantains: 3 large or 4 medium
- White sugar
- Brown sugar
- Butter: 60g (½ stick US, 2 pesos Mexico)
- Oil: ¼ cup
- Eggs: 2 (room temperature)
- Vanilla extract
- Lemon juice: ¾ teaspoon
- Whole milk: enough to fill ¼ cup
- Walnuts
Step-by-Step Instructions
Step 1. Prepare the Batter
- In a bowl, mix together wheat flour, baking powder, baking soda, cinnamon, and salt.
- Combine lemon juice and milk; let sit for 10-15 minutes until thickened.
- Mash ripe plantains in a separate bowl.
- Add beaten eggs to mashed plantains. If plantains aren't ripe enough, let sit for 20-30 minutes. Then, add white sugar, brown sugar, oil, butter, vanilla extract, and buttermilk. Mix until sugar dissolves.
- Gently fold the wet ingredients into the dry ingredients, mixing for only 10-15 seconds to avoid developing gluten.
- Stir in chopped walnuts.
Step 2. Fill and Bake
- Grease muffin tins or mantecada molds and fill with batter.
- Preheat oven to 375°F (190°C). Bake for 27-29 minutes (muffin tins: 22-24 minutes). Use the toothpick test to check for doneness.
Step 3. Cool and Serve
- Let cool in the molds for 5 minutes before transferring to a wire rack to cool completely.
Read more: No-Bake Carlota de Limon: Easy Mexican Lime Icebox Cake Recipe
Tips
- Use a combination of white and brown sugar for moister mantecadas.
- Lightly toast walnuts to prevent them from sinking to the bottom.
- If using underripe plantains, letting them sit with the eggs for 20-30 minutes helps convert starch to sugar.
Nutrition
- Calories: approximately 600-700
- Fat: approximately 30-35g
- Carbs: approximately 90-100g
- Protein: approximately 7-9g
FAQs
1. Can I use green plantains instead of ripe ones?
No, ripe plantains are essential for the sweetness and soft texture of these mantecadas. Green plantains will result in a much denser and less flavorful final product.
2. How can I store leftover Plantain Mantecadas?
Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They're best enjoyed fresh, though!
3. What can I substitute for the vegetable oil?
You can substitute melted unsalted butter for the vegetable oil, but the final texture might be slightly different. The flavor will be richer.
These easy plantain mantecadas offer a unique and delightful twist on a classic dessert, combining familiar flavors with a surprising tropical flair. With their soft texture and irresistible sweetness, they're sure to become a new favorite in your household. So gather your ingredients and get baking – enjoy the delicious results!