Besitos Caleños are a popular snack from Cali, Colombia. They are similar to Pandeyuca but they tiny hollow crunchy balls completely baked to a dry and toasted chip-like consistency.
They make the perfect snack that everybody loves. You can conserve in an air tight container or bag for 1 week.
- 2 1/2 cup yucca starch (manioc)
- 3/4 cup milk (divided in two portions)
- 1/2 cup vegetable oil
- 1 egg
- 1 1/2 teaspoon salt
In a medium bowl, mix the yucca starch with the salt.
Stir in 1/2 of cold milk and mix with a wooden spoon. It should form some clumps.
In a small pan, pour the remaining milk and the oil and bring to boil over medium heat.
Add the milk-oil mix to the bowl and mix first with a wooden spoon, then work the dough with your hands.
You will have a soft non sticky dough.
Crack the egg in, and stir vigorously with a wooden spoon until it forms a thick batter with bubbles of air.
Preheat the over at 550 degrees. Cover a baking tray with parchment paper.
To form the kisses, we use a pastry bag with a round tip. You can also make them ring-shaped (Rosquillas).
Bake at high temperature (550 degress) until they puff, about 10 minutes.
They must be airy, hollow and crunchy.