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These molletes stuffed with garbanzos en miel are a twist on two traditional Guatemalan desserts. The combination of the spongy syrup drenched molletes with the garbanzos en miel in the center is a great combination of two Guatemalan dishes that are popular during Lent, Semana Santa and also enjoyed during November 1st for el Did de Todos los Santos.
Molletes Stuffed with Garbanzos en Miel: A Twist on Two Traditional Guatemalan Desserts
As a Guatemalan living in the USA, I always look for ways to bring a little piece of my culture into my everyday life. And what better way to do that than through food? One of my favorite desserts from back home is molletes, a sweet pastry filled with manjar, a type of caramelized milk. But today, I’m going to put a twist on this classic dessert and stuff them with garbanzos en miel, a popular sweet dish in Guatemala made from chickpeas cooked in a honey syrup.
Molletes are a beloved dessert in Guatemala, often enjoyed during special occasions like weddings and quinceañeras. The traditional version is filled with manjar, a type of caramelized milk. Garbanzos en miel is a popular sweet dish in Guatemala that’s typically enjoyed as a snack or dessert. It’s made from chickpeas that are cooked in a honey syrup until they’re coated in a sticky, caramelized glaze. If you’re interested in exploring more bean-based dishes, you might also enjoy this recipe for Roasted Tomatoes with White Beans.
Where the idea came from
On a recent trip to Guatemala City a I was looking for traditional Guatemalan dishes enjoyed for Lent and Holy Week. I saw an add for molletes filled with garbanzos en miel from a small hotel in Guatemala City’s historic center called Quetzalí. I knew I had to try this combination out for myself. So if you ever visit Guatemala City make sure to visit Quetzalí and give the original version of these a try! And be sure to check out my post of where to eat in Guatemala City for more great restaurants serving traditional Guatemalan food.
After trying it for the first time, I was hooked. The combination of the sweet, sticky garbanzos and the syrup soaked pan dulce shell was a match made in heaven. I knew I had to recreate this recipe at home, so I got to work in the kitchen and came up with my own version of this delicious dessert.
I remember growing up it was often hard to decide if we would be making molletes or garbanzos en miel for Semana Santa. We would often take these desserts with us when we went on vacation to Guatemala’s black sand beaches in the Pacific coast or after watching the processions in Antigua Guatemala. But now there is no need to choose! You can have your garbanzos en miel and your molletes in a single dessert. Enjoy them after a delicious plate of bacalao a la vizcaina.
This year I was not able to travel to Guatemala to celebrate Semana Santa or Día de Todos los Santos with my family. But that didn’t stop me from finding ways to bring a little piece of Guatemala into my home. By making these garbanzos en miel-stuffed molletes, I was able to recreate a traditional Guatemalan dessert that’s often enjoyed during these holidays.
Recipe for molletes stuffed with garbanzos en miel
With a few tweaks to the traditional mollete recipe, I was able to make these garbanzo en miel stuffed molletes that are just spongy and drenched in syrup. And the garbanzos en miel filling was just as delicious as I remembered it – sweet, sticky, and bursting with flavor. It’s a dessert that’s perfect for any occasion, and one that’s sure to impress your friends and family. So why not give it a try and experience the flavors of Guatemala right in your own home?
Ingredients
For the molletes
- 3 eggs
- 2 tablespoons of flour
- 1 tablespoon of sugar
- 10 small mollete rolls (lard or sweet bread rolls, you can find them in Latino food stores)
- 2 cups of vegetable oil
- raisins for garnish
- garbanzos en miel (get the recipe for garbanzos en miel here)
For The Syrup
- 2 cups of sugar or panela
- 3 cups of water
- ½ cup of rum (optional)
- zest from one lime
- ½ teaspoon allspice
- 3 cloves
- 1 cinnamon stick
Instructions
Make the Syrup
- Place the panela or raw sugar, water, lime zest, allspice, cloves, cinnamon stick, and rum in a large saucepan and bring to a boil.
- Lower heat and let it simmer down.
Make the Molletes
- While the syrup is heating up, cut off the top of each of the molletes (rolls). Next, remove some of the bread, creating a cavity in the center of each bread roll.
- Place 2- 3 tablespoons of garbanzos in the cavity and place the lid on, pressing lightly to close it.
- In a large bowl, beat the egg whites until stiff peaks form. Add the yolks, flour, and sugar and beat for two more minutes.
- Heat the oil in a large pan.
- Dip the stuffed bread into the egg mixture and carefully place them in the hot oil. Fry them for a minute or less on each side until golden.
- Place the bread rolls in the syrup and cook over low heat until they are soft. Don’t stir them as they can come apart.
- Top with a large raising or a few small railings.
- Serve warm or cold in a deep dessert bowl.
Tips for making the best garbanzo stuffed molletes
- Fry in small batches: Think of it like making French toasts; one or two at a time works best. It will help keep the oil hot and the bread crispy and ready for soaking in the syrup!
- Remove the excess of oil after frying. When you remove the sweet bread from the pan you can place the molletes on a colander. Place the colander over the sink and pour boiling water over them. This will remove the excess of oil. Pat them dry to remove excess water and then you can put them in the syrup.
- Use panela. Use panela, rapadura or piloncillo instead of sugar for making the syrup for a more traditional flavor. Just replace the sugar for panela or piloncillo in the recipe.
- Use wine instead of rum. You can replace the rum for wine or leave the alcohol out altogether.
- Top with red sugar. When you see molletes sold on the street or at fairs they often are topped with red sugar. To make the red sugar simply mix some white sugar with a few drops of red coloring.
I hope you enjoy this twist on a classic Guatemalan dessert. Molletes filled with garbanzos en miel are a perfect treat for any occasion, whether it’s a special family gathering or just a cozy night in. It’s a unique and delicious way to experience the flavors of Guatemala right in your own home. And it’s the perfect dessert if you can’t decide between molletes or garbanzos en miel as your go to dessert this Semana Santa! Accompany this with a glass of rosa de jamaica or horchata. Let me know if you like how these turned out.
Guatemalan Molletes Stuffed with Garbanzos en Miel
Ingredients
- FOR THE MOLLETES
- 3 eggs
- 2 tablespoons of flour
- 1 tablespoon of sugar
- 10 small molletes (lard or sweet bread rolls, you can find them in Latino food stores)
- 2 cups of vegetable oil
- ¼ cup raisins
- 1 cup of garbanzos en miel (get the recipe below in the instructions)
- FOR THE SYRUP
- 2 cup panela or raw sugar
- 3 cups of water
- ½ cup of rum (optional)
- zest from one lime
- ½ teaspoon allspice
- 3 cloves
- 1 cinnamon stick
Instructions
Make the Syrup
- Place the panela or raw sugar, water, lime zest, allspice, cloves, cinnamon stick, and rum in a large saucepan and bring to a boil.
- Lower heat and let it simmer down.
Make the Garbanzos en Miel
- Get the recipe for the garbanzos en miel here.
- Let the garbanzos en miel cool down before using them to stuff the molletes.
Make the Molletes
- While the syrup is heating up, cut off the top of each of the molletes (rolls). Next, remove some of the bread, creating a cavity in the center of each bread roll.
- Place 2- 3 tablespoons garbanzos en miel in the cavity and place the lid on, pressing lightly to close it.
- In a large bowl, beat the egg whites until stiff peaks form.
- Add the yolks, flour, and sugar and beat for two more minutes.
- Heat the oil in a large pan.
- Dip the stuffed bread into the egg mixture and carefully place them in the hot oil. Fry them for a minute or less on each side until golden.
- Place the bread rolls in the syrup and cook over low heat until they are soft. Don’t stir them as they can come apart.
- Top with a large raising or a few small railings.
- Serve warm or cold in a deep dessert bowl.
Other traditional Guatemalan desserts
Plátanos En Mole
Looking for a dessert that’s both sweet and savory? Look no further than Platano en Mole, a beloved Guatemalan food that’s sure to satisfy any craving! Featuring ripe plantains smothered in a rich, aromatic mole sauce, this dish is a true feast for the senses. Whether you’re a seasoned foodie or just looking to try something new, Platano en Mole is a must-try dessert that’s sure to leave a lasting impression!
Manzanillas en miel
Manzanillas en miel also known as manzanillas en dulce is a Guatemalan dessert made with the manzanilla fruit (tecojote or Mexican hawthorn). It is also popular in El Salvador where it is known as dulce de manzanilla. This delicious traditional Guatemalan food is usually enjoyed during Semana Santa or Holy Week and Lent.
Ayote En Miel
Ayote en miel (or ayote en dulce) is a delicious squash in a sweet syrup of panela (unrefined cane sugar) and spices. Once you taste the sweetness of the syrup and the subtle nutty taste of the squash, you will love this Guatemalan dessert! So, here is my super easy recipe to end a great family meal with something sweet that reminds me of back home!
Canillitas De Leche
Canillitas de leche are my favorite Guatemalan traditional candy. For this Guatemalan dish, I took a few shortcuts. I love experimenting and turning the traditional, time-consuming recipe into a simple, easy, no-bake dessert. As a result, this incredible recipe has all the authentic canillitas de leche flavors without the hard work!
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