Colombian Bunuelos Natilla
Delight in the festive flavors of Colombian Buñuelos with Natilla, a traditional holiday treat that's both indulgent and comforting. This recipe pairs golden, cheese-filled buñuelos—crispy on the outside and airy on the inside—with the silky, spiced sweetness of natilla, a creamy Colombian custard. Made with a combination of cassava starch, queso costeño or feta, and a touch of sugar, the buñuelos are expertly fried to perfection. Meanwhile, the natilla, enriched with panela, cinnamon, and cloves, offers a luscious, pudding-like texture that beautifully complements the savory buñuelos. Ideal for celebrations or cozy gatherings, this iconic duo is a must-have on your Christmas table. Serve warm and watch as everyone falls in love with this authentic Colombian flavor experience!
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Recipe Information
Ingredients
- 100 grams cornstarch
- 500 grams grated cheese (queso costeño or feta)
- 250 grams cassava starch (yuca starch)
- 50 grams granulated sugar
- 1 teaspoon baking powder
- 2 large eggs
- 120 milliliters milk
- 1 liter vegetable oil (for frying)
- 1 liter milk (for natilla)
- 250 grams grated panela (or brown sugar)
- 100 grams cornstarch (for natilla)
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves (optional)
- 1 pinch salt
Instructions
In a large mixing bowl, combine the cornstarch, grated cheese, cassava starch, granulated sugar, and baking powder for the buñuelos.
Whisk the eggs together in a separate bowl, then add the milk and mix well. Gradually pour the liquid mixture into the dry ingredients, kneading gently until a smooth, slightly sticky dough forms.
Shape the dough into small balls, approximately the size of a golf ball, and set aside on a tray.
Heat vegetable oil in a deep pot or fryer to 170°C (340°F). Fry the buñuelos in batches until golden brown and puffed, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels.
To prepare the natilla, dissolve the cornstarch in 1 cup (250 ml) of milk, ensuring there are no lumps.
In a heavy-bottomed saucepan, combine the remaining milk, grated panela, butter, cinnamon, ground cloves (if using), and salt. Heat over medium heat, stirring occasionally, until the panela fully dissolves, about 5 minutes.
While whisking continuously, slowly add the cornstarch mixture to the saucepan. Cook the mixture, stirring constantly, until it thickens and reaches a pudding-like consistency, about 10-15 minutes.
Pour the natilla into a greased or parchment-lined rectangular dish and let it cool to set (approximately 1-2 hours). Once firm, slice into squares or rectangles for serving.
Serve the crispy buñuelos alongside the creamy natilla, and enjoy this classic Colombian holiday combo!
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 962 mg | 42% | |
| Total Carbohydrate | 97.5 g | 35% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 44.8 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 531 mg | 41% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 413 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
