Cook with me! First Time making Empanadas de Platano!🍌A yummy Central American Dessert.Mom’s Recipe

cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese offers a lower-fat option while maintaining creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour increases fiber content.

Welcome to the cooking video for empanadas de platano.

Gather all ingredients: corn starch, milk, cinnamon sticks, plantains, and oil.

Turn on the stove and fill one pot with water to boil.

Measure 2 cups of milk and pour it into a pot to heat on medium heat.

Cut the ends off the plantains and wash them under soap and water.

Cut the plantains into 3-4 pieces each.

Wait for the water to boil, then add 3-4 cinnamon sticks and the plantain pieces to the boiling water.

Boil the plantains for about 15-20 minutes until the skin starts to crack.

Once boiled, remove the plantains from the water and let them cool.

In the meantime, add 2 tablespoons of sugar to the heating milk and whisk it.

Measure and add 1.5 cups of corn starch to the milk while whisking continuously.

Adjust sugar to taste, adding more if needed, and ensure the mixture is gooey, not liquidy.

Turn off the heat for the milk mixture and set it aside to cool.

Once the plantains are cool, peel off the skin and mash them with a fork or potato masher until smooth.

Heat oil in a pot for frying the empanadas.

Prepare a plate with sugar for coating the empanadas after frying.

Form the empanadas by taking a portion of the mashed plantain and filling it with the milk mixture, then sealing them.

Fry the empanadas in the hot oil until golden brown, then remove and coat with sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens