This week on The Great DPPL Bake-Along:
We bake Tembleque, a traditional puerto rican desert made by Emoni in the book With the Fire on High by Elizabeth Acevedo!
We’ll share our results, our recipes, and a little bit about our chosen stories on this blog.
AND we invite YOU to bake along with us.
Share what you make by tagging us with #DPPLBakes, send us your favorite recipes, or just enjoy reading our entries.
"Best eaten cold while daydreaming about palm trees and listening to an Hector Lavoe classic. Ms. Fuentes moves like a ninja. I didn't even hear her approach my desk, although I probably should have smelled her coming; her perfume has notes of lemon verbena. I love lemon verbana. Ingredients stat arranging themselves on the kitchen counter in my mind and I can already taste an Emoni twist on Buela's tembleque recipe." (With the Fire on High, Acevedo)
With the Fire on High follows Emoni Santiago, an aspiring chef who got pregnant during her freshman year of high school at the age of 14.
Emoni finds the kitchen as a place of solace where she can let loose.
In the kitchen, she adds a little something magical to everything she cooks, creating something truly delicious!.
Tembleque, a traditional Puerto Rican coconut pudding, holds a special place in Emoni's heart since that is what her abuela made her growing up.
Before jumping into the recipe, I should probably make a few disclaimers:
1. I know this is not technically a "baked good".
2. The recipe I made is not Emoni's.
3. I (as well as you) can make your own rules.
During this time of uncertainty, I think it is important to be your own boss and throw caution to the wind. Plus confidence is everything. I am confident that you will enjoy this Tembleque!
I used this recipe to make my Tembleque.
- 2 cans of coconut milk
- Handful of white sugar
- 4 shakes of cornstarch
- Pinch of salt
- Bunch of lemon verbena leaves
- Bunch of vanilla beans
- Cinnamon, enough to garnish
- In a saucepan, heat coconut milk until it comes to a boil.
- Muddle a bunch of lemon verbena leaves and vanilla beans and add to the heated coconut milk. Let steep.
- After 15 minutes, mix the infused coconut milk, salt, sugar, and cornstarch. Stir the mixture until the cornstarch is completely dissolved. Let the combined ingredients come to a boil and keep stirring until the mixture begins getting pudding thick.
- Pour into a big cereal bowl and cover with plastic wrap. Place in the refrigerator for five hours.
- After removing the mixture from the cereal bowl mold, sprinkle with cinnamon.
Serves: Your heart when you are missing someone you love.
You can read more of Emoni's stories or make her other recipes by checking out With the Fire on High on Hoopla.
I hope you guys enjoy making this as much as I did!
Try it for yourself and make sure to tag us with #DPPLBakes on Instagram and Facebook! Bon Appetit!