Motas de atol, also known as motahatol or manjar del monte, are a traditional dessert from Nicaragua. They are prepared with cooked piñuelas in thick honey with cloves and cinnamon, served atop a bed of rice atol with mashed plantain.
In preparing Motas de atol, cooked piñuelas are used with sweet, clove, and cinnamon, resulting in a thick, aromatic honey.
Meanwhile, a mixture of ground rice, milk, and plantain is prepared and cooked until reaching the desired consistency. When combining both preparations, a delicious and comforting traditional dish is created.
Motas de Atol
Ingredients
1 Cluster of mountain piñuelas
2 Palanquetas (brown sugar blocks)
3 Cinnamon sticks
2 liters of Milk
8 Cloves
½ pound of Rice
1 Green plantain
1 pinch of Salt
4 ounces of Lime (calcium hydroxide)
Preparation
Step 1 : To prepare this delicious recipe, first separate the piñuelas and wash them.
Step 2 : Then, boil them with ashes or lime for an hour.
Step 3 : Once ready, rinse thoroughly with plenty of water and dry with a cloth.
Step 4 : Next, cut them in half and remove the pulp along with the seeds.
Step 5 : Return them to a pot and simmer on low heat, adding sweet, cloves, and cinnamon until a thick honey forms.
Step 6 : In another pot, prepare a mixture of ground rice (previously soaked for a day) and add milk.
Step 7 : Cook on low heat together with mashed plantain for about half an hour until reaching the desired consistency.
Step 8 : Once ready, add the honey from the piñuelas to the atol mixture, including the cones, stirring constantly.
Step 9 : If the consistency is not right, add more milk while continuing to stir the mixture.
Step 10 : This process will take approximately 30 to 45 minutes.
Step 11 : Finally, remove from heat and serve the hot atol.
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