what is a good mexican dessert?!

Best Answer - Chosen by Voters

Flan.
http://mexicanfood.about.com/od/sweetsan…

Kao Neuw Kati: Sweet Sticky Rice Dessert

Ingredients

* 2 cups long-grain Thai jasmine sticky rice, cooked, method follows
*

Sauce Syrup:

* 1/2 cup granulated sugar
* 2 tablespoons palm sugar or light brown sugar
* 2 to 3 long strips pandanus leaves or 1 to 2 drops orange or almond extract
* 1 cup fresh unsweetened coconut milk
*

Topping Syrup:

* 2 to 3 long strips pandanus leaves or 1 to 2 drops orange or almond extract
* 1/4 cup granulated sugar
* 1 teaspoon sea salt
* 1-cup fresh unsweetened coconut cream
*

Garnish:

* Sliced, mango, pears, peaches and kiwis

Directions

Sticky Rice: Line a steamer basket insert of a pot with fresh corn husks or soaked dried corn husks (used as Mexican tamale wrappers). Spray the corn husks with vegetable oil spray to prevent sticking. Spread the soaked rice evenly over the husks.

Fill the pot with water to come to just under the steamer basket insert. Put the steamer basket insert into the pot, cover, and bring to a boil over medium-high heat. Steam the rice for at least 20 minutes, or longer. Transfer the rice to a serving bowl when ready to serve. Cover the rice with some corn husks to keep it moist and warm.

Reheating Sticky Rice: Divide the leftover cooked rice into small serving portions, wrap in plastic, and refrigerate. The rice will keep well for 2 to 3 days. The easiest and best way to reheat the sticky rice is by microwave. Warm the wrapped sticky rice in the plastic it was store in on high power for1 to 2 minutes, or until hot. To reheat by steaming, unwrap the sticky rice and follow the above method for cooking sticky rice.

After you've prepared the rice, make the sauce syrup: Combine the sugar, palm sugar, pandanus leaves, if using, and the coconut milk in a 2-quart saucepan. Heat over medium-low heat, stirring occasionally, until the sugar is dissolved. Without increasing the heat, allow the coconut cream to come to a gentle boil, and boil and thicken for 5 to 6 minutes. Remove the saucepan from the heat. Cover to keep warm. Leave the pandanus leaves in the syrup until you are ready to make the syrup for topping, or, if you are using extract, add it now.

To make the topping syrup, if you are using pandanus leaves, pull them out of the sauce syrup and place them in a 2-quart saucepan. Add the sugar, salt, and coconut cream. Heat over low to medium-low heat until the sugar and salt dissolve; do not let the coconut cream boil, or it will curdle. Let the syrup simmer slowly until it thickens, 7 to 10 minutes. Remove the saucepan from the heat. Leave the panadus leaves in the syrup until ready to be used. Or, if you are using extract instead, add it now and stir well. Pour the mixture into a medium bowl and set aside.

To make sticky rice dessert, put the hot rice in a large mixing bowl. Pour the warm sauce syrup over the rice, mixing well with a wooden spoon. The mixture will be soupy. Cover tightly with clear plastic wrap and let the rice absorb the syrup for about 10 minutes, then stir the rice mixture again with the wooden spoon. Cover tightly with plastic wrap again and let it rest for another 10 minutes.

To shape the rice for serving, dip your hands in a bowl of cool water and shake off excess droplets. Scoop a handful of rice at a time from the bowl and mold it into an oval shape. Or shape the rice by using a rubber spatula to scoop up a mound of rice onto a large oval wooden spoon, shape it with the spoon, and transfer the mound to a serving platter. The rice may stick to the spatula, so dip it in cold water and shake off excess droplets before scooping more rice.

Put the rice on a serving platter or individual plates. Spoon the thickened coconut syrup topping over the rice. Garnish with sliced fruits, such as, mango, pears, peaches or kiwi

Here's a few Mexican dessert recipes you might like

Strawberry Enchiladas

Flour tortillas or sweet milk tortillas
Powdered sugar
Filling :
8 ounces cream cheese
1/4 cup sour cream
1 teaspoon vanilla
1/2 cup powdered sugar

Strawberry Sauce :
1 tablespoon butter
1/4 cup fresh orange juice
1/2 to 3/4 cup sugar
1/4 teaspoon salt
3/4 cup pureed fresh strawberries
1 (12-ounce) package frozen unsweetened raspberries, thawed
2 cups sliced strawberries

INSTRUCTIONS: To prepare the filling: Combine the cream cheese, sour cream, vanilla and powdered sugar in the bowl of a mixer; beat until fluffy. Set aside.

To prepare the sauce: Combine the butter, orange juice, sugar, salt and pureed strawberries in a 3-quart saucepan.

Put the raspberries in mesh sieve and push them through with a wooden spoon.

Be sure to scape off the puree clinging to bottom of the sieve. Add the raspberry puree to the mixture in the saucepan. Simmer for 8 minutes, until thickened to a sauce consistency. Remove from heat. Stir in the sliced strawberries.

To assemble: Butter a 10 x 13-inch baking dish. Place about 2 rounded tablespoons of the filling down the center of each tortilla. Fold the sides over the filling. Place seam-side down in the baking dish. Assemble no more than 1 hour in advance so the tortillas don't become soggy.

Bake the enchiladas in a preheated 350 degrees oven for 8 to 10 minutes, or until the filling is puffed.

To serve: Place each enchilada on a dessert plate, pour a generous 1/4 cup of the sauce over each, then dust with powdered sugar.

Serves 6.

Note: Fresh, uncooked flour tortillas are available in the cheese section of some large supermarkets. They may be used in place of Sweet Milk Tortillas.

Almond Flan

1/2 cup granulated sugar
1 2/3 cups sweetened condensed milk
1 cup milk
3 eggs
3 egg yolks
1 teaspoon vanilla extract
1 cup coarsely ground almonds

Sprinkle sugar evenly in 9-inch cake pan; place over medium heat. Caramelize the sugar by shaking the pan over the heat until sugar is melted and light golden brown. Allow to cool; mixture may crack slightly.

Blend remaining ingredients at high speed for 15 seconds. Pour over caramelized sugar. Cover the pan with aluminum foil and place in large, shallow pan containing about 1-inch of hot water.

Bake at 350 degrees F for 55 minutes or until center is set.

Remove the pan from water and uncover; let cool on a wire rack. Loosen edges with the tip of a knife.

Place serving plate upside down on top of the pan and quickly invert the flan onto it.

Churros

2 T. butter

1-1/2 t. sugar

1/2 C. water

1/2 C. flour

1 egg


In a small saucepan, bring butter, sugar and water to a boil. Add flour all at once, stirring vigorously with a wooden spoon. Cook until mixture forms a ball. Remove from heat and cool 10 minutes.

Add egg, beat until smooth. Spoon dough into pastry bag fitted with a large star tip. Pipe dough in strips onto a baking sheet lined with wax paper. Freeze 10-20 minutes or until paper can be peeled off. Do not freeze solid.

Fry churros a few at a time in hot oil (375 degrees) until golden, turning occasionally. Drain on paper towels and sprinkle with cinnamon-sugar.

Serve warm.

Mexican Fried Ice Cream Recipe

Ingredients -

2 cups Corn Flakes, crushed
20 oz chocolate chip ice cream
3? teaspoons ground cinnamon
1? tablespoons white sugar
1 teaspoon water
2 eggs
4 flour tortillas
Oil for deep-frying
Cinnamon mixed with sugar for garnish
Whipped cream for garnish
4 maraschino cherries for garnish

Preparation:

Divide the ice cream into 4 balls.

Freeze them solid, which will take around 2 hours.

Combine the Corn Flakes, sugar, and cinnamon and divide between 2 pie plates. Beat the eggs with the water. Roll each ice cream ball in the Corn Flakes mixture then dip the coated ball in the egg wash. Roll the ball in the other Corn Flake mixture, pressing the coating on firmly. Freeze these balls for 5 or 6 hours.

Shape the tortillas like hourglasses by cutting off curved slices from two opposite sides, so that the ice cream can rest on one end and the other end can be a decorative fan.

Heat the oil in a deep fryer or wok. Place the tortilla between two large spoons, with the smaller one on top. The base of the tortilla should be in the bigger spoon to form a basket. Rest the other part of the tortilla on the spoon handle. Deep-fry it until crisp. Drain and then sprinkle with some cinnamon sugar.

Deep-fry the ice cream balls for 30 to 45 seconds. Place each tortilla in a large-stemmed glass, with the fan part vertically above the glass. Place the ice cream ball in the base of the tortilla. Top with whipped cream and a cherry.

(Serves 4)

Oh ho ho....you have got to make tres leches cake.
Here's an easy variation (usually you would make a sponge cake and add the milk, but the following is a real no-brainer):

2 sara lee poundcake loaves (in the freezer section of the grocery), thawed and sliced in 1" slices.
1 med can evaporated milk
1 med can sweetened condensed milk
1 cup half and half
2 cups whipping cream
1t pure vanilla extract.

Place the poundcake slices in a 9x13 pan, and poke holes in the top, all over, but gently, so you don't bring up a bunch of crumbs.

Stir together the evap milk, sweetened cond milk, and the half/half, and pour over the cake slices.
Let stand 24 hours, covered tightly with plastic wrap, in the fridge.

Next day, whip the cream until stiff, and stir in the vanilla. (some people add some powdered sugar to this whipped cream, but the cake is so sweet, you really need to taste the dairy...hence the name, 3 milks cake...gotta taste the milk.) You may even prefer to leave out the vanilla too, so you get the entire flavor of the milk with nothing else. (I like the vanilla myself).

Spread the whipped cream over the cake.
The cake should be drippy and wet. That is okay. That is the texture of a traditional 3 milks cake.
Even if you don't do this for your class, try making it someday. I garnish the pieces of cake with sliced fresh strawberries. This is my first dessert of every spring.

Now I would also recommend that you try making capirotada, but that recipe is a little complicated, and most high school kids wouldn't want to try something that looked as ugly as capirotada. It is a delicious kind of bread pudding/french toast kind of casserole, with buttered french bread, raisins, peanuts, sliced bananas, sweetened condensed milk, and milk infused with cinnamon, then you put a little piece of onion on top while you bake it. It is kind of an acquired taste, but 100% mexican.

We cook mexican almost every day. Husband is from Jalisco, and he's given me his mom's recipes.

SOPAPILLAS are soooooooooooooo good!

Sopapillas Mexican

1 3/4 cups flour
2 teaspoons baking powder
1 Tablespoon sugar
1 teaspoon salt
2 Tablespoons shortening
2/3 cup milk

2 cups hot oil, for frying
honey, if desired
cinnamon sugar, if desired

Combine flour, baking powder, sugar, and salt in a large bowl. Cut in shortening with pastry blender until like corn meal. Add milk, mixing just until dough holds together in a ball. Turn out onto a lightly floured surface and knead about 1 minute. Cover dough and let rest 1 hour. Roll into a 12x15 inch rectangle, about 1/8 inch
thick. Cut into 3 inch squares.

Heat oil in deep fryer to 370 or 380F. Drop squares a few pieces at a time into oil, turning at once so they will puff evenly. Brown on both sides. Drain on paper towels. Serve hot with butter to accompany a meal, or with honey and cinnamon as a sweet treat. They are also good with a scoop of vanilla ice cream :)

Bizcochito
Adopted in 1989.

Bizcochito (bees-ko-CHEE-toh)

This act made New Mexico the first state to have an official cookie. The biscochito is a small anise flavored, shortbread cookie used during special celebrations, wedding receptions, baptisms, and religious days, continuing a tradition brought by the Spaniards. It was chosen to help maintain traditional home baked cookery

In 1989, Frances Mitchelle Maldonado, (owner of Enchantment Delights in Albuquerque and was famous for baking her delicious Josecito-Biscochitos) worked on passing New Mexico House Bill 406 declaring the Bizcochito as the official State Cookie.


Bizcochito recipe
(Note: There is no "State Recipe" for the State Cookie.)

1 pound pure lard
1 cup sugar
2 eggs
6 cups flour
1/4 cup red wine
2 tsp. anise seed (slightly crushed)
1 cup sugar mixed with 2-3 tsp. cinnamon

Cream lard until fluffy. Add sugar slowly gradually, beating well. Add eggs one at a time beating well. Add anise seed. Mix in flour by hand, using enough wine to make dough soft. Let stand about 10 minutes.

Use cookie press or roll out dough on lightly floured board and cut into squares. Bake at 350 degrees for 15 minutes on ungreased cookie sheets. Remove from sheets while hot and dip top side in sugar/cinnamon mixture.

The recipe donor said, "Cooking sherry or brandy can be used and lard is a must even if the health conscious cringe. The lard is what makes them light. You can't make bizcochitos without lard."

Eric

http://www.shgresources.com/nm/symbols/c…

My suggestions would be either sopapillas or Mexican wedding cookies. Both are REALLY good-my favorite is sopapillas-but if you want something simple and easy try the wedding cookies. Sorry I don't have a recipe, but you can probably easily find one on Google.

The easiest, would be a cookie called Polvorone. It is fairly easy to make!!
Another is Flan, or Tres Leches! these are harder to make
Justt go with the Polvorones (they are traditionally wedding cookies)

My vote goes to Princess E, And "SOPAPILLAS" . I love honey with them. You won't be sorry.