Con Topocho [Spa/Eng]

Un poco de historia no hace mal. Su origen se conoce como parte de Asia meridional, llegó al Mediterráneo aproximadamente en el año 650 d. C., calculando que en el siglo XVI fue traído a América, principalmente a Venezuela por poseer terrenos muy fértiles, climas tropicales y húmedos. Este producto se puede consumir durante todo el año. Este es una alimento energético, muy beneficioso para la salud, con mucha fibra lo que lo hace ideal para dietas y necesidades médicas.

Hello #FoodiesBeHive community!

When it comes to creating in the kitchen, my brain cells go into overdrive and neuroplasticity does its job very well, accepting ingredients in recipes that I would never have thought of myself. In this case, using topocho as part of a recipe, you could call it bread or a sandwich with a delicious freshly brewed coffee.

Topocho is very well known in Venezuela, used in different types of consumption such as in soups, as tostón or simply as topocho cream for those moments of digestive problems (such as diarrhoea) due to its fibre content.

A little history never hurts. Its origin is known to be part of South Asia, arriving in the Mediterranean around 650 AD, and it is estimated that in the 16th century it was brought to America, mainly to Venezuela, due to its very fertile soil and tropical and humid climate. This product can be consumed throughout the year. It is an energy-rich food, very beneficial to health, with a high fibre content, making it ideal for diets and medical needs.

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Los ingredientes a utilizar

2 topochos medianos, aproximadamente 400 gramos
2 tazas de harina de trigo (puede utilizarse harina integral)
½ taza de azúcar (si desea un poco más dulce, puede usar un poco más)
1 huevo
¼ de mantequilla (puede utilizar aceite vegetal)
1 cucharadita de esencia de vainilla
1 cucharadita de polvo de hornear
½ cucharadita de bicarbonato
½ taza de leche (o agua, en esta receta se usó agua)
Canela en polvo o ralladura de limón (este ingrediente es opcional)
2 cucharadas de ralladura de coco (opcional)

Ingredients

2 medium-sized topochos, approximately 400 grams
2 cups of wheat flour (wholemeal flour can be used)
½ cup of sugar (if you want it a little sweeter, you can use a little more)
1 egg
¼ cup of butter (vegetable oil can be used)
1 teaspoon of vanilla essence
1 teaspoon of baking powder
½ teaspoon of bicarbonate of soda
½ cup of milk (or water; water was used in this recipe)
Ground cinnamon or lemon zest (this ingredient is optional)
2 tablespoons of grated coconut (optional)

https://www.glitter-graphics.com/images/t/b/480x60/1147/1147480t6phl13g44.webp