Photograph of the finished Alegrías de amaranto

Mexico · Bánh hạt dền nổ mật thốt nốt

Alegrías de amaranto

40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Amaranth seeds Amaranth seeds 1.3 lb
  • Photograph of Palm sugar Palm sugar 1.3 lb
  • Photograph of Honey Honey ⅔ cup
  • Photograph of Roasted peanuts Roasted peanuts 7.1 oz
  • Photograph of Raisins Raisins 5.6 oz
  • Photograph of Pumpkin seeds (pepitas) Pumpkin seeds (pepitas) 4.9 oz
  • Photograph of Lime Lime 1.2

Method

  1. 1 Roast the amaranth seeds in a very hot cast iron pan in small batches until they pop.
  2. 2 Roasting in small batches is essential; if you roast too much, the bottom layer will burn while the top layer remains unpopped.
  3. 3 Sift out the unexploded ordnance; unexploded ordnance can get stuck in your teeth.
  4. 4 Heat the palm sugar with honey and a few drops of lemon juice until it reaches 118 degrees.
  5. 5 Mix popped beetroot seeds with roasted peanuts, pumpkin seeds, and raisins in hot syrup.
  6. 6 Press firmly into the mold for 20 seconds, then cut into pieces while still warm; the block will crumble when cool.

With an appliance

  • Microwave 34 min

    Replace steps 1–2: add 2 tablespoons of beetroot seeds at a time to a glass bowl with a vent, rotate at 900W for 45–60 seconds per batch, then sift; this will result in more even popping, reduce roasting time by about 6 minutes, and prevent burning of the bottom layer. The 118-degree syrup and the pressing and cutting process in steps 4–6 remain unchanged as these are the parts that determine the desired texture.

Start cooking