These chocolaty, spongy and orangy yummyness are based on the cakes that bares thesame name, but with minor differences. I used marmalade and made them gluten-free.
I made my version of this Filipino snack since I could not get hold of annatto powder that gives the empanadas its color.
Annatto is a dye/food coloring that is much used in South America and some places in Asia. It is also used to color cheeses such as Cheddar, Gloucester, Red Leicester. In Spanish dishes where you use saffron the saffron can be replaced by annatto powder. Annatto has a slightly peppery and nutmeg like taste.
Since I did not have any annatto powder , I used rice flour and yellow cornflour to give the empanadas som color, yellow instead of orange
250 g corn flour
1 tsp salt
1 pinch pepper
1 pinch nutmeg
1/2 finely chopped onions
salt and pepper
Mix al the ingredients together and let it sit for a little while, so all the flavours get mixed together. Saute the meat and set a side.
Saute all the vegetable until nice and limp
Heat up the oil so it is ready for frying
Take a piece af the dough and roll it as thinly as possible between two sheets of plastic. It is easier this way and the empanadas are easily loosened from the surface
Place 2-3 spoonfuls of vegetable on the flattened dough and make a nest.
Crack an egg in the middle of the nest.
Place 2-3 spoonfuls of the meat filling on top.
Fold the dough in two
|With palm sugar|
I learnt how to make these as a child and it is probably that long ago since I made them. Palitaw is a term used to call a sweet flat rice cake that is eaten in the Philippines as a snack or dessert. Palitaw means to let something float, these little treats is dropped in boiling water and when they float they are done.
Coconut Sugar is produced from the sap of cut flower buds of the coconut palm and has a special aromatic caramel-like taste. Coconut sugar can substitute honey, plain white or brown sugar. Coconut sugar has a l ower glycemic index, GI, than plain white and brown sugar.