Torta de Maqueño – A Traditional Ecuadorian Dessert

in DIY Living  0 comments
Jan 19th
Traditional plaintain pie from Ecuador

While waiting for my baby’s arrival (ahem…who is now a week past his due date…), I’ve been having more-than-normal, sweet-tooth moments.  To satisfy the craving with something other than my default bar of Ecuadorian dark chocolate, my son Kai and I just whipped together a traditional Ecuadorian pie made from a kind of ripe plantain called a “maqueño” (pronounced “mah-KEHN-yo”).

Different "dessert" bananas and plantains in Ecuador

Different “dessert” bananas and plantains commonly consumed in Ecuador. The maqueño is the 3rd one from the left and is recognized as being broader and rounder than the others.

I was given this recipe for “torta de maqueño” last week after lunching with some friends who served this as dessert.  I love how simple it is and that it doesn’t require much sugar.

Here’s the recipe:

Mix in a blender, in the following order:

3 eggs

3 ripe maqueños cut into rounds (or another variety of ripe plantain)–no need to cook first

3 tablespoons of softened butter

1 cup of  grated “queso fresco” (here in Ecuador, I usually buy Chonta brand). Note: you can substitute this kind of cheese with ricotta, cottage cheese (with most of the liquid removed), or a very mild feta

1/2 c of sugar (or more if you really want it sweet). I used coconut sugar which has a lower glycemic index but white or brown (“panela”) sugar is traditionally used.

1 teaspoon of cornstarch (which I didn’t have on hand so skipped it and it worked out okay)

1/2 teaspoon of vanilla

1/2 teaspoon of baking powder

1/2 cup of raisins (optional–I didn’t use them)


Pour the mixture into an oiled dish and bake for about 35 minutes at 375 degrees F  (190 degrees C).

Let cool completely and the pie will pull back from the dish leaving a nice golden crust.


Traditional plaintain pie from Ecuador

Let me know in the comments if you try it!

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