Skip to content

Catuto (mültrün)

Pounded wheat cakes

Catuto (mültrün): Mapuche cakes of pounded whole wheat

In the Mapuche communities of Araucanía, around Temuco, mültrün (catuto in Spanish) is made by cooking whole wheat grains until soft, then pounding them on a grinding stone into a sticky dough that is shaped into little logs. They are eaten as they come, toasted on the hearth, or dipped in honey or pebre, and they are sold in Temuco's market alongside merkén and piñones. A food processor does the job of the stone. The usual mistake is undercooking the wheat: the paste won't hold together. Chef's tip: shape with wet hands, and flatten the logs slightly before toasting so they crisp on two sides.
Total time
85 min
Difficulty
medium
Serves
4
One step at a time, big text, timers, read-aloud. Your screen stays on.

Ingredients

Serves4

To serve

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 done
  1. Step 1: Drain 14 oz whole wheat berries, cover with plenty of fresh water and simmer until the grains are swollen, soft and some have split open.

    50 min
  2. Step 2: Drain well and leave to steam in the sieve for 5 minutes, then blitz in a food processor with ½ tsp salt, scraping down often, until it forms a coarse, sticky paste that clumps together.

    6 min
  3. Step 3: With wet hands, roll the paste into logs about 8 cm long and 3 cm thick, then press them slightly flat.

  4. Step 4: Brush a heavy frying pan with 1 tbsp vegetable oil and toast the catutos over a medium heat, turning, until crusty and golden on both sides.

    10 min
  5. Step 5: Serve warm with 4 tbsp pebre or merkén for dipping, or with honey for a sweet version.

Nutrition per serving

Calories
330 kcal
Protein
11 g
Carbs
64 g
Fat
4 g
Fibre
11 g

Nutrition values are estimates.

K
Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does catuto (mültrün) take?
About 85 minutes in total: 20 minutes to prepare and 65 minutes to cook.
How many people does it serve?
4 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegan?
Yes. It has no meat, fish, dairy or eggs.

Reviews

No reviews yet. Be the first to cook it.

Rate this recipe

Sign in to rate and review this recipe.

Farari uttapamSamo and water-chestnut pancakes

Soft, thick uttapam for fasting days, made from a yogurt batter of samo (moraiyo), singoda (water chestnut) flour and rajagra (amaranth) flour, tempered with cumin and curry leaves and studded with cucumber, tomato, coconut and green chilli. Cooked under a lid, they're crisp at the edges and fluffy in the middle. Serve with yogurt and green chutney. Makes 6.

by KrazyBadal 0 views

Stuffed green paratha

Bright green parathas: the dough is kneaded with puréed spinach and lemon, then filled with a gently spiced stuffing of crushed peas, grated cauliflower and crumbled paneer and cooked on a hot griddle. Soft inside with crisp spots outside. Serve hot with yogurt and chutneys.

by KrazyBadal 0 views

Brown soup rolls

Small, soft bread rolls made with half plain and half wholemeal flour, shaped long and baked until golden. They're best warm from the oven with a bowl of soup, and freeze well once cooled.

by KrazyBadal 0 views
More recipes with:whole wheat berries