Habichuelas con dulce
|Habichuelas con dulce|
Place of origin
|Red beans, cinnamon, nutmeg, coconut milk, evaporated milk, raisins, butter, sugar|
|Cookbook:Habichuelas con dulce Habichuelas con dulce|
Habichuelas con dulce is a sweet bean liquid dessert from the Dominican Republic that is especially popular around the Easter holiday. The beverage is part of the cuisine of the Dominican Republic and is traditionally garnished with milk cookies or with casabe, "a flatbread made of yuca flour."
Habichuelas con dulce is made with red beans, cinnamon, nutmeg, coconut milk, evaporated milk, raisins, butter, sugar and salt. The beans are boiled with salt and then blended to the consistency of soup. The cocunut milk and evaporated milk are added along with cooked sweet potato chunks. Cloves and ginger can also be added as flavorings.
The ingredients used to make Habichuela con Dulce comes from different places. Sweet potato comes from the Taino Indians, beans and spices comes from the Spanish settlers and finally the coconut milk, which comes from the African slaves.
How it's made
Everything is made in a pot. The thick, creamy appearance comes from a sweet potato. Red kidney beans are used to make Habichuela con Dulce. The beans need to be soft, so they are soaked in water overnight. After the beans are soft, evaporated milk, condensed milk, and coconut milk need to be added to the mix of the beans. Before adding the milk, the mixture is dark, but after adding the milk, it lightens up while boiling. Sweet potatoes and sugar are added for the rich and creamy taste of the dessert. While adding the sugar and sweet potatoes, the mixture can be left thick, or thin so that the mixture flows better, but if it is left in the refrigerator, it will thicken as it cools. Habichuela con Dulce can have added spices for a sweeter taste. While the Habichuela con Dulce is mixing, spices such as ginger, cinnamon, cloves, nutmeg and vanilla can be added depending on the family's recipe. After the mixture is done, raisins and butter are added to the mixture. Usually, the habichuela con dulce is left to cool down for a few hours before it is eaten. The dessert can also contain cookies, milk or a type of cassava bread.
A similar form of Habichuela con Dulce is red bean paste, which is a dark red, sweet bean paste. It is used in Chinese, Korean, and Japanese cuisines.
In Chinese cuisines, red bean paste is used in:
- Zongzi, which is made of glutinous rice stuffed with different fillings and is wrapped in flat large leaves such as bamboo and reed.
- Jiān dui, which is a fried pastry made from glutinous flour that can be filled with red bean paste.
- Mooncakes have rich thick filling that is made with lotus seed past or red bean paste.
- Red bean cake usual made with the outer shell of beans. The mashed beans are then mixed with gelatin and cooled for several hours before serving, just as habichuela con dulce.
- Bungeoppang This is a pastry that includes red bean paste and is roasted.
- Hobbang This snack is a ball of flour filled with red bean paste.
- Baram tteok Is a rice cake made with rice and filled with red bean paste.
- Chalboribbang is small sweet pancakes that use a spread made of red bean paste.
- Daifuku, which consists of small round kochi, stuffed with red bean paste.
- Manjū that is made of flour, buckwheat, rice, powder and red bean paste.
- Taiyaki, which is a fish shaped cake filled with red bean paste.
- Anpan that is a sweet roll filled with red bean paste.