I have always wondered why some of our dishes have been relegated to obscurity. Perhaps is the humble provenance of those dishes, something we have written about before, that keeps them away from the refined table. Maybe it’s time the revolution reached the cupboards.
Jalao is one such humble dish that still languishes as colmado fare, and although a childhood favorite it never delights guests with its fresh taste and chewy texture. A shame really.
It’s funny how we strive to cook and serve some of our most complicated desserts, which become a source of headache and much forum chatter amongst our beginner cooks. If you are going for truly Dominican fare forget tres leches, or flan: they may be Dominican favorites but they are not unique to our cuisine. I suggest that if you are new to cooking you might start with the simple recipes; they might not impress your guests with your culinary prowess in the same way as a properly-made tres leches, but they will enjoy the simpler ones all the same.
And no, we are not being paid by the PC Foundation, it happened to be the honey I have, and it is darn good, organic and the money goes to a good cause. So there, buy it if you can find it where you live.
Can we perhaps re-discover these dishes, present them in a dignified manner and serve them with pride?
Is there any food that say "love" better than honey? I don't think so either. Make a bunch of these, and go around spreading sweetness and love around you.
Ingredients
- 1 teaspoon of oil
- 2 cups dry coarse coconut flakes
- 1 cup of dark honey
Instructions
- Pour the honey into a saucepan and bring to a "violent" boil over medium heat.
- Mix in the coconut and pour the mixture on the oiled tray. Cool to room temperature.
- Cover your hands with a bit of oil and make balls about 1.5" in diameter. Rest on an oiled surface. Serve at room temperature. For a bit of contrast you can sprinkle with coconut flakes.
Important Notes
To make coconut flakes follow the instructions in this link, bear in mind that you will need to stop the food processor before the coconut turns into flakes, there should be small chunks (about 1/4" pieces).
Aunt Clara's Kitchen is a collection of traditional Dominican recipes, recipes inspired by Dominican flavors, as well as the chronicles of the Aunties' adventures in the kitchen and outside.
{ 14 comments… read them below or add one }
I so want one of those. Or five.
wow, these looks and sound so yummy!! Thanks for posting… I can’t wait to try them out this weekend
are these better than Memelos?
Define “better”,
how long do you boil the honey? mine were too liquid
I love this…
@Sara: Boil until it starts boiling with very big bubbles. Or better yet, use a candy thermometer and boil until reaches 225 F degrees.
How many pieces are in a serving?
That looks so delish. How many days will it last? I want to prepare and pack it in plastics.
wow! fabulous
What an amazing recipe. I love foods that only consists of just a few ingredients. Honey and coconut just sound like the perfect combination. Will have to try this for sure. Thanks for sharing.
Do you know the nutrition value of the Jalao?? i appreciate your help
el orguillo de ser Dominicano!!!
No, honestamente que no tengo idea. Puedes consultar en una tabla los ingredientes independientes.
HI
just wanted to let you know how much i love this website
the recipes are so awesome and sometimes so simple
i tried most of the recipes and love all of them except for the quipes(kipes)
omg there were so difficult to make i thought and truly i didn’t like them. Anyways
this is the closest i’ve come to real dominican food and desserts
thank you so much
and please keep the recipes coming