Bonelos Manglo
Bonelos Manglo Recipe from Guam: Flour, Baking Powder, Sugar, and Coconut Milk
Introduction
Bonelos Manglo, also known as Guam doughnuts, is a traditional Chamorro treat that is beloved on the island of Guam and in various Chamorro communities around the world. These delightful pastries are simple yet irresistibly delicious, made from a basic dough that is deep-fried until golden brown and then dusted with sugar. Perfect for celebrations, family gatherings, or just a sweet snack, Bonelos Manglo brings a taste of Guam's rich culture and culinary traditions to your kitchen.
History
The recipe for Bonelos Manglo has its roots deeply embedded in Guam's history, reflecting the island's love for communal gatherings and celebrations. Traditionally, these doughnuts were made during the holiday season and for special occasions, symbolizing the sharing of joy and sweetness among family and friends. Over the years, Bonelos Manglo has transcended its festive origins to become a beloved treat enjoyed year-round by Chamorros and others who have come to love this simple yet delicious pastry.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tbsp sugar
- 0.5 cup thick coconut milk (canned, can be sweetened)
How to prepare
- Mix the ingredients until they come together to form a dough.
- Roll the dough on a board with a rolling pin until it is 0.33 inch thick, then cut it into long strips about a half inch apart, and further cut it into diamond shapes.
- Preheat oil in a deep frying pan, then place the diamond-shaped dough into it, turning occasionally until the dough is golden brown.
- Remove the dough from the pan and let it cool on brown paper bags or paper towels.
- When the dough is cool, dust it with powdered sugar or regular granulated sugar.
Variations
- For a twist on the traditional recipe, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the dough for added flavor. Another popular variation is to fill the dough with sweetened red bean paste or ube (purple yam) jam before frying for a filled doughnut version.
Cooking Tips & Tricks
To ensure your Bonelos Manglo turns out perfectly, consider these tips and tricks:
- Ensure the oil is at the right temperature (around 350°F) before frying to achieve a golden brown exterior without absorbing too much oil.
- Do not overcrowd the pan; fry the dough in batches to maintain the oil temperature.
- Roll the dough evenly to ensure uniform cooking.
- Use a spider strainer or slotted spoon for safe and easy removal of the doughnuts from the hot oil.
Serving Suggestions
Bonelos Manglo is best served fresh and warm, dusted with a generous amount of powdered sugar or granulated sugar for extra sweetness. They can be enjoyed on their own or with a cup of coffee or tea for a delightful snack.
Cooking Techniques
Deep-frying is the traditional cooking technique for Bonelos Manglo, providing its characteristic crispy exterior and soft interior. For a healthier alternative, air-frying or baking the doughnuts can be considered, although the texture and taste may vary from the traditional version.
Ingredient Substitutions
For a gluten-free version of Bonelos Manglo, substitute all-purpose flour with a gluten-free flour blend. If coconut milk is not available, other thick plant-based milks, like almond milk or oat milk, can be used, though the flavor profile will change slightly.
Make Ahead Tips
The dough for Bonelos Manglo can be made ahead of time and stored in the refrigerator for up to 24 hours before frying. This allows for easy preparation and fresh doughnuts when desired.
Presentation Ideas
Serve Bonelos Manglo on a platter, dusted with powdered sugar and accompanied by fresh fruit slices or a drizzle of honey for an elegant presentation. A sprinkle of toasted coconut flakes can also add a delightful texture and flavor.
Pairing Recommendations
Bonelos Manglo pairs wonderfully with coffee, tea, or a cold glass of milk. For a dessert pairing, consider serving it alongside a scoop of vanilla ice cream or with a tropical fruit salad to complement its flavors.
Storage and Reheating Instructions
Store leftover Bonelos Manglo in an airtight container at room temperature for up to 2 days. To reheat, place them in a preheated oven at 350°F for 5-10 minutes or until warmed through. Avoid microwaving as it can make the doughnuts soggy.
Nutrition Information
Calories per serving
Each serving of Bonelos Manglo contains approximately 200-250 calories. The majority of these calories come from the carbohydrates and fats in the recipe.
Carbohydrates
A serving of Bonelos Manglo primarily provides carbohydrates, with each serving containing approximately 30-40 grams of carbs. The main source of these carbohydrates is the all-purpose flour, which is the bulk of the dough.
Fats
Due to the deep-frying process, Bonelos Manglo contains a significant amount of fats, with each serving having roughly 10-15 grams of fat, primarily from the oil used for frying. Using a healthier frying oil with a high smoke point, such as canola or coconut oil, can slightly alter the fat profile for the better.
Proteins
Bonelos Manglo is not a significant source of protein, with each serving containing about 2-3 grams of protein. The small amount of protein comes from the all-purpose flour.
Vitamins and minerals
While not a significant source of vitamins and minerals, Bonelos Manglo does provide trace amounts of iron and calcium from the all-purpose flour and baking powder. The coconut milk can also offer some vitamins and minerals, such as vitamin C, iron, and magnesium, depending on the type used.
Alergens
The primary allergens in Bonelos Manglo include gluten (from all-purpose flour) and potentially nuts (from the coconut milk, depending on cross-contamination during processing). It's important for individuals with food allergies to be aware of these ingredients.
Summary
Bonelos Manglo is a delicious treat that provides a quick energy boost from carbohydrates and fats. While not particularly nutritious in terms of protein, vitamins, and minerals, it can be enjoyed in moderation as part of a balanced diet.
Summary
Bonelos Manglo is a cherished Chamorro treat that embodies the spirit of sharing and celebration. With its simple ingredients and delightful taste, it's a versatile pastry that can be enjoyed in various ways. Whether sticking to the traditional recipe or experimenting with variations, Bonelos Manglo is sure to bring a taste of Guam's rich culinary heritage to your table.
How did I get this recipe?
I remember the sense of anticipation I felt when I first discovered this recipe for Bonelos Manglo. It was many years ago, when I was just a young girl living on the beautiful island of Guam. My grandmother, who was a wonderful cook and a treasure trove of culinary knowledge, had just returned from a trip to a neighboring village where she had learned this traditional Chamorro recipe.
As soon as she walked through the door, I could smell the delicious aroma of the Bonelos Manglo wafting through the air. I couldn't wait to try it. My grandmother, with a twinkle in her eye, told me that this recipe had been passed down through generations in the Chamorro community and that she had been lucky enough to learn it from a dear friend who was renowned for her cooking skills.
She gathered the ingredients - grated coconut, sugar, flour, baking powder, and a touch of vanilla - and began to mix them together in a large bowl. As she kneaded the dough, she told me stories of her own childhood and how she had learned to cook from her own grandmother, who had taught her the importance of preserving traditional Chamorro recipes.
Once the dough was ready, my grandmother shaped it into small balls and gently flattened them into pancakes. She then fried them in hot oil until they were golden brown and crispy on the outside. The smell was intoxicating, and I could hardly contain my excitement as I watched her cook.
Finally, the Bonelos Manglo were ready, and my grandmother placed them on a platter, sprinkling them with a dusting of powdered sugar. I eagerly reached for one, the warm, sweet scent filling my senses. I took a bite and was transported to a place of pure bliss. The crispy exterior gave way to a soft, fluffy interior, and the coconut and sugar melded together in perfect harmony.
I knew from that moment on that this recipe would become a staple in my own cooking repertoire. I asked my grandmother to teach me how to make it, and she patiently guided me through each step, explaining the importance of using fresh, high-quality ingredients and the need for patience and precision in the kitchen.
Over the years, I have made Bonelos Manglo countless times, each batch better than the last. I have shared the recipe with friends and family, passing on the tradition of Chamorro cooking to a new generation. And every time I make it, I am reminded of the love and dedication that my grandmother poured into teaching me this recipe, and the joy it brings to everyone who tastes it.
In a world that is constantly changing, it is comforting to have recipes like Bonelos Manglo that connect us to our past and remind us of the rich culinary heritage that we carry with us. I am grateful to my grandmother for sharing this recipe with me, and I will continue to cherish it for years to come, passing it down to future generations so that they too can experience the magic of Chamorro cooking.