Photograph of the finished Alegría de amaranto

Mexico · Thanh hạt dền mật mía Alegría

Alegría de amaranto

35 min Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Amaranth seeds Amaranth seeds 8.5 oz
  • Photograph of Molasses Molasses 5.6 oz
  • Photograph of Palm sugar Palm sugar 3.5 oz
  • Photograph of Roasted peanuts Roasted peanuts 2.8 oz
  • Photograph of Raisins Raisins 2.1 oz
  • Photograph of Pumpkin seeds (pepitas) Pumpkin seeds (pepitas) 1.4 oz
  • Photograph of Lime Lime 1
  • Photograph of Salt Salt 0.1 oz

Method

  1. 1 Toast the amaranth seeds in a very hot, dry pan, spoonful by spoonful. The seeds should pop and turn white within 15 seconds, then be removed immediately.
  2. 2 Simmer the molasses with palm sugar, salt, and a few drops of lemon juice for 8 minutes, until it forms a firm thread when dropped into cold water.
  3. 3 Add the popped amaranth seeds, peanuts, pumpkin seeds, and raisins to the syrup, and mix quickly for 30 seconds before the syrup thickens.
  4. 4 Press firmly into the mold to a thickness of 1.5 cm using a spoon moistened with water to prevent sticking.
  5. 5 Let it sit for an hour to harden completely before cutting the bar; if it's not pressed tightly enough, the bar will crumble as soon as you cut it.
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