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Bocadillo
Guava Paste
A traditional Colombian sweet made from guava paste and sugar, often served with cheese. It has a firm, jelly-like texture and a rich, sweet guava flavor.
๐ง ์ฌ๋ฃ
- 1 kg Guavas(Ripe guavas will yield a more flavorful paste. You can use a mix of ripe and slightly underripe for a balance of sweetness and pectin.)
- 750 g Granulated Sugar(Adjust to taste, but this is a standard ratio for sweetness and setting.)
- 1 cup (approx. 240 ml) Water(To help cook down the guavas.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the Guava Puree: Wash the guavas thoroughly. Trim off any bruised or damaged parts. Cut the guavas into quarters (no need to peel or core).
โฑ๏ธ 10 minutes - 2
Cook the Guavas: Place the guava quarters in a large, heavy-bottomed saucepan. Add the water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 20-30 minutes, or until the guavas are very soft and easily pierced with a fork. The mixture should be mushy.
โฑ๏ธ 30 minutes - 3
Strain the Guavas: Carefully transfer the cooked guava mixture to a fine-mesh sieve set over a bowl. Use a spoon or spatula to press and mash the guavas through the sieve, separating the pulp and juice from the seeds and skins. Discard the solids. You should have a smooth, thick puree.
โฑ๏ธ 15 minutes - 4
Cook the Bocadillo Paste: Return the strained guava puree to the cleaned, heavy-bottomed saucepan. Add the sugar. Place over medium heat and stir constantly until the sugar dissolves completely. Once dissolved, increase the heat slightly to medium-high.
โฑ๏ธ 5 minutes - 5
Thicken the Paste: Continue to cook the mixture, stirring *constantly* to prevent sticking and burning. The mixture will gradually thicken. This process can take anywhere from 1 to 1.5 hours. You are looking for a very thick consistency, where the paste pulls away from the sides of the pan and holds its shape when you run a spoon through it. A good test is to drop a small amount onto a cold plate; it should set firmly.
โฑ๏ธ 1 hour - 1 hour 30 minutes - 6
Pour and Set: Lightly grease a shallow baking pan or mold (e.g., an 8x8 inch or 9x13 inch pan, depending on desired thickness) with a neutral oil or line with parchment paper. Pour the very thick guava paste into the prepared pan. Spread it evenly with a spatula. The paste should be quite stiff.
โฑ๏ธ 5 minutes - 7
Cool and Cut: Let the bocadillo cool completely at room temperature for at least 4-8 hours, or until firm and set. Once set, cut into desired square portions (traditionally about 2x2 inches).
โฑ๏ธ 4-8 hours
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe paste must be very thick before pouring to ensure it sets properly. If it's too thin, it will be sticky and won't hold its shape.
- โBocadillo is traditionally served with a slice of mild white cheese (like queso fresco or mozzarella) to balance the sweetness.
- โThis is a classic, intensely sweet Colombian confection, perfect for dessert or a snack.
- โStirring constantly during the thickening stage is key to achieving a smooth texture and preventing scorching.
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- For a softer texture, reduce the cooking time slightly, but be aware it may not set as firmly.
- Some recipes incorporate a small amount of lime juice for a touch of acidity.
- Add a pinch of cinnamon or a vanilla bean during cooking for added flavor complexity.