“Coca bamba” is a delicious traditional dessert that can be enjoyed with either hot or cold chocolate, depending on each person’s preferences. It is especially popular during patron saint festivals and is shared with family and friends. Unlike other desserts, coca bamba does not usually have cream or jam fillings. Although its elaboration process requires fermentation periods, it is relatively simple to make and the result is worth the effort.
Ingredients:
- 150 g peeled potato
- 200 g sugar
- 2 eggs
- 25 g fresh yeast
- 125 g unsalted butter at room temperature
- 1/2 kg flour
- Start by boiling the potatoes until they are cooked. Once they are ready, place them in a bowl and mix them with the sugar. Reserve this mixture for later.
- In a separate bowl, melt the fresh yeast together with the eggs and mix with the butter. Then add the reserved flour and potato mixture and mix all the ingredients together until you have a smooth dough.
- Leave the dough to rest and ferment for about five hours, covered with a tea towel. This time is crucial for the full flavour and texture to develop.
- After five hours, cut the dough and knead it again. Then leave it to rise for another five hours. This second fermentation period will allow the dough to become fluffier and more flavourful. Then knead gently to give it the desired shape.
- Finally, let the dough rest for a little over an hour, then bake the coca bamba at 175 degrees for approximately 45 minutes, or until it is golden brown in colour and cooked through in the centre.
Once baked, your delicious coca bamba is ready to enjoy at any time! You can serve it with a delicious hot chocolate or simply enjoy it on its own.
Share this delicious dessert with your loved ones and celebrate the festivities of Menorca with a sweet and traditional touch. Enjoy!
