Quimbolitos
“Sweet steamed cakes of corn and wheat flour enriched with butter, eggs, sugar and cheese, dotted with raisins and steamed inside aromatic achira leaves. A tender, faintly cheesy Ecuadorian sweet enjoyed with coffee.”
Where it comes from
A traditional Ecuadorian steamed dessert wrapped in achira leaves, served at family gatherings, holidays and festivals and also eaten at breakfast with coffee (Amigofoods; Visit Ecuador).
On the plate
Light, moist and gently sweet, each cake has a soft crumb studded with plump raisins and a savory whisper of cheese that keeps it from being cloying. The achira leaf lends a faint herbal fragrance that perfumes every bite.
How it works
Creaming butter and sugar then folding in flour and leavening traps air for a light, cakey crumb that sets gently in the moist heat. Steaming inside achira leaves keeps the cakes from drying while infusing a subtle aromatic note.
Variations
some use only wheat flour, banana leaves substitute for achira, fillings may add nuts, sweetness varies
On the Palate
Ingredients
Serves 10
How it's made
7 steps · Show ↓25 min active · 45 min waiting
How it's made
7 steps · Show ↓- 18 min
Cream butter with sugar until pale and fluffy.
- 25 min
Beat in eggs one at a time until smooth.
- 37 min
Fold in corn flour, wheat flour, baking powder and grated cheese to form a soft batter.
- 43 min
Stir in raisins and a touch of aniseed or liquor.
- 512 min
Spoon the batter onto cleaned achira leaves and fold into sealed packets.
- 65 min
Arrange the packets in a steamer over simmering water.
- 745 min
Steam about 40 to 45 minutes until set and springy, then cool slightly before unwrapping.
