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 (Coconut and Honey Candy) is one such humble dish that still languishes as colmado fare, and although a childhood favorite with its fresh taste and chewy texture, it is never served to guests. 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 rendering of garments 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.
Can we perhaps re-discover these dishes, present them in a dignified manner and serve them with pride?
Aunt Clara
- 1 teaspoon of oil
- 2 1/4 cups coarse coconut flakes , divided
- 1 cup of dark honey
- 1 tablespoon of finely grated ginger
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Grease a tray with the oil.
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Mix in honey, 2 cups of coconut flakes and ginger. Pour into a saucepan and bring to a boil over medium heat. Once it starts boiling stir vigorously until the honey has turned a very dark caramel color (about 5 minutes).
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Pour the mixture on the oiled tray. Cool to room temperature.
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Cover your hands with a bit of oil and make balls about 1.5 in [4 cm] in diameter. Rest on the oiled tray.
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Serve at room temperature. For a bit of contrast you can sprinkle with coconut flakes.
This can also be made with molasses, but frankly I dislike molasses very much and couldn't bring myself to even try.
The color of your jalaos will depend on the color of the honey you use.
How far in advance can you make these? 2-3 days? What’s the shelf life?
At least a week refrigerated, warm to room temperature before consuming.
Hace un mes viajamos a Bayahibe y en la mesa dulce habia una fuente llena de esa pasta de aspecto dudoso. Cuando me dijieron que era coco obvio que lo probe y me enamoro. No sabia el nombre del postre pero decidi investigar y llegue a tu receta. Mañana mismo pruebo de hacerla. Te agradezco mucho la receta porque la verdad que me encanto y en los hoteles deberian poner el nombre de los platos tipicos.
I’ve got to thank you for all your awesome recipes. I’m Dominican but my husband is Mexican and I must admit I find myself cooking mostly Mexican food. But now, with your help, I’ve been able to prepare some of my childhood favorite dishes and teaching my kids about them! I even got a little emotional today when I found this recipe for Jalao, one of my mom’s favorite desserts (r.i.p). Thanks once again.
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
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.