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”).
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 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.
Let me know in the comments if you try it!