Nuegados are simply fried dumplings coated having a sweet sugar cane sauce referred to as miel de dulce de atado (because of Mimi for that original name!). The name "nuegado" means "nougat". Traditional nuegados are constructed with yuca and fried the same shape as balls. Nuegados may also be made from corn flour known as masa, (see my publish on Tortillas de Maiz for any picture of the flour), and fried the same shape as hallow doughnut rings. For those who have an in-depth fryer, certainly apply it this recipe since it helps make the frying go much faster and ensures a level fry throughout.
I have produced my very own form of nuegados that utilizes both yuca and masa. I add some masa because I have discovered that when the nuegados are just made from yuca, they take too lengthy to prepare and may finish up raw inside and burnt around the outdoors due to how moist the middle is. I have also added a tablespoon of sugar to sweeten the dough, and I have added a teaspoon of vanilla to provide off a pleasant aroma as the dough has been fried.
I love to serve nuegados having a dusting of powdered sugar and frozen treats, but I have listed my recipe for that sauce below. Even though the sauce is typically created using just atado dulce and water, I personally use a syrup made from brown sugar and honey. Atado dulce, that is just unrefined sugar cane, may also be known as panela or piloncillo, if you're from Mexico. You'll generally check this out sugar through the more prevalent Mexican names inside your local worldwide supermarket. The image around the left shows blocks of sugar cane prepared to be offered.
Nuegados de Yuca y Masa:
For that Dumplings:
- 1 yuca tuber
- 2 eggs, whisked
- 5 oz of cuajada fresca cheese**See note
- 1 teaspoon. of salt
- 1 Tablespoons of of white-colored sugar
- 1/2 cup of masa flour
My Sweet Sauce (Miel de Dulce de Atado ):
- 1/2 cup brown sugar or sugar cane sugar
- 3/4 cup of honey (brown grain syrup also works very nicely here)
- 1 cinnamon stick
Directions for Assembling and Frying the Nuegados:
- Utilizing a potato peeler, remove skin from yuca.
- Still while using peeler, shave the yuca, vertically, lengthwise, before you get lower towards the core.
- Go ahead and take shavings and put them right into a blender and grind them completely.
- Place ground shavings inside a bowl.
- Down yuca, add some two eggs, salt, sugar, masa, and cheese.
- Mix completely utilizing a mixer or perhaps your hands, ensuring cheese is totally damaged up and distributed.
- Make small balls from the mixture making use of your hands.
- Heat frying oil in skillet to medium-high after which use stove medium once oil is hot. If you work with an in-depth fryer, place it around the "french fry" setting.
- Drop nuegados balls in to the herbal.
- Fry balls a couple of-3 minutes minutes per side if utilizing a skillet. You will know nuegados are carried out once they turn a dark golden color around the outdoors.
- Place finished nuegados on the plate engrossed in paper toil to soak up any excess oil.
To help make the Sweet Sauce
- Place all ingredients inside a saucepan as well as heat on medium, stirring constantly.
- Bring ingredients to some simmer after which reduce heat to low and then stir for around fifteen minutes.
- Once sauce has thickened, remove sauce from heat and immediately pour it the over fried nuegados, or serve the sauce quietly in a tiny ramekin.
**Cuajada fresca is an extremely moist, grainy, soft cheese, usually available at any worldwide supermarket within the cheese section. Lots of people make nuegados with queso duro also. This can create a drier nuegado that many people choose to the wetter version.
Here are a few images of the nuegado- making process: