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Piloncillo and Cinnamon Topping
Delicious on cake,
rice pudding or ice cream.
INGREDIENTS
1/2 pound dried garbanzos (chickpeas)
1 1/2 cups piloncillo
1 (4-inch) stick cinnamon
1 cup roughly chopped pineapple
DIRECTIONS
- Soak the garbanzo beans in 2 quarts of water for 12 hours, then drain.
- Add 2 quarts fresh water to the pot with the garbanzos. Bring to a boil and boil for 30 minutes.
- To another pot, add 2 quarts of water. Add the panela, canela, and pineapple, bring to a boil, and cook for 1 hour, stirring constantly.
- Drain the beans when tender, and set aside to cool. When cool, remove each individual skin from each bean, this process can be time consuming.
- While the panela combination is still hot, fold in the garbanzos.
Serve hot on top of rice pudding, ice cream, or cake.
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