Photograph of the finished Mazapán de cacahuate

Mexico · Bánh lạc nghiền Mazapán de cacahuate

Mazapán de cacahuate

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

What to get ready

  • Photograph of Roasted peanuts Roasted peanuts 14.1 oz
  • Photograph of Powdered sugar Powdered sugar 8.5 oz
  • Photograph of Powdered milk Powdered milk 1.4 oz
  • Photograph of Vanilla Vanilla 0.1 oz
  • Photograph of Cinnamon powder Cinnamon powder 0.1 oz
  • Photograph of Salt Salt 0.1 oz

Method

  1. 1 Roast peanuts at 160 degrees for 12 minutes, then rub off the skins. Any remaining skins will leave brown streaks and a bitter taste in the cake.
  2. 2 Grind the peanuts with powdered sugar in 20-second intervals, pausing between each pass to prevent the peanuts from releasing oil.
  3. 3 Mix the milk powder, vanilla, cinnamon, and salt; the mixture should be sticky to the touch but not wet to the touch.
  4. 4 Press firmly into the 1 cm thick round mold; a light touch will cause the cake to break easily when removed.
  5. 5 Let it chill for 1 hour, then remove it from the mold. The cake is ready when it melts in your mouth and doesn't need to be chewed.
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