AI-generated image
Alegrías
Amaranth and honey bars
Xochimilco's puffed amaranth and honey bars (alegrías de amaranto)
Amaranth has been grown on the chinampa gardens of Xochimilco and Tulyehualco, in the south of Mexico City, since Aztec times, and each February Tulyehualco holds a fair in its honour. Its tiny seeds are popped on a hot comal and bound with honey or piloncillo syrup into alegrías ('joys'), crunchy, light bars sold at bus stops, school gates and church doors and studded with pumpkin seeds, peanuts or raisins. They are naturally gluten free and full of protein for a sweet. Chef's tip: use bought puffed amaranth; popping it yourself works but takes patience and a lidded pan, as the seeds jump everywhere.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 12
Ingredients
- 5 ½ oz puffed amaranth
- 1 oz pumpkin seeds
- 1 oz raisins
- 5 ½ oz honey
- 1 ¾ oz piloncillo or dark brown sugargrated
- ½ tsp lime juice
Shop this recipe on Amazon
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Line a 20 cm square tin with baking paper. Toast 1 oz pumpkin seeds in a dry pan over a medium heat for 3 minutes until they puff and pop. Mix in a large bowl with 5 ½ oz puffed amaranth and 1 oz raisins.
3 minStep 2: Put 5 ½ oz honey, 1 ¾ oz piloncillo or dark brown sugar and ½ tsp lime juice in a small pan. Heat gently, stirring, until the sugar dissolves, then boil without stirring for 5–7 minutes, until it reaches 250°F, or until a drop in cold water forms a soft ball you can squash.
7 minStep 3: Pour the syrup over the amaranth at once and stir fast with an oiled spatula until every grain is coated. Common mistake: undercooking the syrup; the bars then stay sticky and fall apart.
Step 4: Tip into the tin and press down very firmly with the base of an oiled glass, into an even layer about 2 cm thick.
Step 5: While still warm, cut into 12 bars with an oiled knife. Leave for 1 hour to set hard, then break along the cuts. Keep in an airtight tin for up to 2 weeks.
60 min
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 3 g
- Carbs
- 25 g
- Fat
- 3 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does alegrías take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of honey?
- Maple syrup or golden syrup, same amount.
- What can I use instead of piloncillo or dark brown sugar?
- White sugar + 1 tbsp molasses or treacle per 200g.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
Taiwanese
Masala khakhraCrisp roasted wheat crackers
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Indian
Lumpiang sariwaFresh vegetable spring rolls
Lumpiang sariwa ('fresh lumpia') is the unfried cousin of the crisp Filipino spring roll, served at fiestas, family gatherings and as a substantial afternoon merienda around Manila and the Tagalog provinces. A thin, soft egg crepe is wrapped around a lettuce leaf and a warm sauté of sweet potato, jicama, carrot, green beans, cabbage and tofu, then covered in a glossy brown garlic sauce and a shower of crushed peanuts. In Negros the filling is heart of palm (ubod) instead. It is eaten with a knife and fork, or carefully by hand. Chef's tip: make the crepes thin enough that you can almost see light through them; thick ones turn rubbery and hide the filling.
Filipino