Ecomely

Language

Bollo de pejibaye (bollo de pejibaye): recipe illustration
Everyday meals

Bollo de pejibaye (bollo de pejibaye)

A preparation made with pejibaye, the fruit of the pejibaye palm, mixed with corn and baked. Its texture is floury and its taste mild, with an orangey fruity note.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Pâte

Spices & seasoning

Optional extras

Instructions

  1. Roughly mash the cooked pejibaye with a fork or potato masher.
  2. Melt the butter and mix it into the pejibaye purée.
  3. Add the cornmeal, egg, milk, sugar, salt and baking powder, then knead until you have a smooth dough.
  4. Blanch the bijao leaves to soften them and dry them.
  5. Place a portion of dough in the centre of each leaf and close them into parcels.
  6. Bake at 180 °C for 35 to 45 minutes, until the dough is firm to the touch.
  7. Let rest a few minutes before unwrapping and serving warm.

Variations and tips

Using what's available. If pejibaye are unavailable, use cooked butternut squash, whose texture is close.

More ideas

Bollo de arroz (bollo de arroz)1 h 20 · 4 serv. · budget-friendlyBollo de tamarindo (bollo de tamarindo)1 h 10 · 4 serv. · budget-friendlyBollo limpio1 h 05 · 4 serv. · budget-friendlyPineapple Cocada (cocada de piña)40 min · 8 serv. · budget-friendlyEmpanada de maíz dulce (empanada de maíz dulce)50 min · 4 serv. · budget-friendlyPanamanian arepa30 min · 4 serv. · budget-friendlyArroz con coco30 min · 4 serv. · budget-friendlyArroz con maíz35 min · 4 serv. · budget-friendly

Original Ecomely recipe.