Warm, pillowy cheese rolls made from corn flour and cuajada cheese, slightly sweet and incredibly addictive — a traditional Colombian breakfast bread.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: cloth-lined basket
Accompaniments: hot chocolate, butter
Instructions
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1
Combine masarepa, baking powder, sugar, and salt in a bowl.
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2
Add grated cheese and mix to distribute evenly.
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3
Add egg, melted butter, and milk. Knead into a smooth, slightly moist dough.
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4
Shape into oval rolls, about 6cm long.
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5
Place on a parchment-lined baking sheet. Bake at 200°C (400°F) for 20-25 min until golden.
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6
Serve warm with hot chocolate or coffee.
Did You Know?
The name almojábana comes from the Arabic "al-munabbana," revealing the Moorish origins of this recipe that traveled from Spain to Colombia.
Chef's Notes
Equipment Tips
- mixing bowl
- baking sheet
- oven
Accompaniments
hot chocolate, butter
The Story Behind Almojábana
Almojábanas trace their lineage from Moorish Spain through the colonial era to the Boyacá highlands of Colombia. The original wheat-based recipe was transformed with local corn flour and fresh cuajada cheese, creating a distinctly Colombian bread. They remain the standard pairing with hot chocolate at breakfast across the Andes region.
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