Natilla
2008 August 7
The natilla is a traditional dessert of Piura, in the north of Peru. As the manjarblanco, it’s also a sweet spread but made with milk and chancaca (molasses). Usually it’s selled in cans or in plastic packs. Do you remeber the algarrobina cocktail? well, both are from peruvian north, so you can imagine how delicious it is. Come on, it’s very easy!
Ingredients:
- 4 cups of milk
- 1 portion (ball) of chancaca, in pieces or grated
- 1 teaspoon of bicarbonate
Preparation:
Heat the milk and the chancaca in a pot on a low flame.
When it starts to boil, add the bicarbonate and stir constantly until it gets thick (30 to 40 minutes).
Pour in glasses.
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Tags Technorati: Recipes, Peru, Peruvian Recipes, Desserts, Natilla, Piura.
Tags Blogalaxia: Recipes, Peru, Peruvian Recipes, Desserts, Natilla, Piura.
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Hi !
I just wanted to say I love your recipes! I’m a french-canadian from Quebec but I visited Peru last year and fell in love with its cuisine, its so rich in flavors! I wanted to try this recipe but I would like to know how much is a portion of chancaca… Like, in grams or cups. I have a 200 grams piece here, but I don’t know if that’s enough.
Thanks!
Jasmine