It's the
season for pumpkins in the states – but on Guam, fresh pumpkin or kalamasa in
CHamoru, can be eaten all year long. Boñelos is pronounced bo-nye-lus while kalamasa is pretty simple as ka-la-ma-sa.
Pumpkin Season
The dry season on island is from January to mid-July when fresh pumpkins are plentiful. During the rest of the year, pumpkins are not as readily available though they will grow.
The dry season on island is from January to mid-July when fresh pumpkins are plentiful. During the rest of the year, pumpkins are not as readily available though they will grow.
Pumpkin Uses
Once you remove the seeds, set them aside so that later you can clean, dry, roast, and salt for homemade pumpkin seeds. The pumpkin may be skinned then boiled, or may be baked in two halves at which point the flesh can be scooped out. I’ve used both methods for the filling of my pȧstit, or baked pumpkin turnovers -- click here for recipe. However, it really is a ton of work so during my child-rearing days – to which I have only a few years left, sadly – I’m sticking with canned, solid-packed pumpkin.
Once you remove the seeds, set them aside so that later you can clean, dry, roast, and salt for homemade pumpkin seeds. The pumpkin may be skinned then boiled, or may be baked in two halves at which point the flesh can be scooped out. I’ve used both methods for the filling of my pȧstit, or baked pumpkin turnovers -- click here for recipe. However, it really is a ton of work so during my child-rearing days – to which I have only a few years left, sadly – I’m sticking with canned, solid-packed pumpkin.
CHamorus
also make use of the young, leafy stems and greens from the pumpkin, called
pumpkin tips or puntan kalamasa. These tips are the tender, new growing
ends of the pumpkin plant – kind of like the growing ends of a tomato bush.
Pumpkin tips are generally used in CHamoru soups or stews that contain a generous
amount of coconut milk. Some folks pull the stringy parts of the tips off and
remove the hair on the stems, some folks cook it all. The pumpkin tips may be
boiled for five minutes first then added in the last ten minutes of making a soup, or they may
be added early on while preparing the dish. Common dishes we love to add pumpkin tips to are kȧddon uhang or shrimp stew, tinaktak or minced beef soup, and motsiyas or chopped chicken and vegetables wrapped in the chicken skin.
Toward the end of the growing season in the states, maybe your local farmer will be happy to have you cut the pumpkin tips off.
Toward the end of the growing season in the states, maybe your local farmer will be happy to have you cut the pumpkin tips off.
Back to It
The CHamoru definition of boñelos is a fritter or doughnut that is shaped like a small ball. It is spelled similarly across the world like bermuelos and bimuelos.
The CHamoru definition of boñelos is a fritter or doughnut that is shaped like a small ball. It is spelled similarly across the world like bermuelos and bimuelos.
Lately, I've been keeping my cake flour in the freezer because I haven't been using it often -- this particular bag was from way back last year. A few days ago, I made boñelos and in a rush, I didn't let the cake flour come to room temperature. Thus, when I made the batter the flour clumped in tiny pieces. You can do several things to correct this -- let the flour come to room temp or sift it into the wet ingredients. Also, if you forget like I did, after you have mixed the batter, pinch some of the clumps then let the batter sit for 15 minutes. Mix and pinch with your hand again. The clumps will dissolve.
Below is the recipe, or you may click this link HERE to print a PDF copy. Watch the video too -- there is a link to print in the upright corner of the video.
Variety is the Spice of Life
If you want to live on the wild side, mix a half cup of sugar with enough cinnamon to taste in a small bowl and transfer to a small paper bag. Toss in four or five hot doughnuts, secure end of bag then shake. These cinnamon-sugar boñelos kalamasa are delish and hold up well overnight. Another option is to roll the hot doughnuts in a bowl of powder sugar -- this version is best eaten the same day.
Leftovers and Storage
The doughnuts will hold up well overnight in a covered container at room temp, about 70 degrees. They will got soft, but are still delicious. For those with an air fryer, day-old boñelos perks up nicely in it -- I think I did 390 degrees for 3 minutes. This works only for the ones that are not coated in any sugar.
I have some in the freezer right now and will let you know how they turn out as leftovers when thawed and reheated. UPDATE: Feb, 23, 2020 -- omg, this is delish when thawed and reheated in the air fryer! Reheat at 400 deg F. for 6 minutes.
Below is the recipe, or you may click this link HERE to print a PDF copy. Watch the video too -- there is a link to print in the upright corner of the video.
If you want to live on the wild side, mix a half cup of sugar with enough cinnamon to taste in a small bowl and transfer to a small paper bag. Toss in four or five hot doughnuts, secure end of bag then shake. These cinnamon-sugar boñelos kalamasa are delish and hold up well overnight. Another option is to roll the hot doughnuts in a bowl of powder sugar -- this version is best eaten the same day.
Leftovers and Storage
The doughnuts will hold up well overnight in a covered container at room temp, about 70 degrees. They will got soft, but are still delicious. For those with an air fryer, day-old boñelos perks up nicely in it -- I think I did 390 degrees for 3 minutes. This works only for the ones that are not coated in any sugar.
I have some in the freezer right now and will let you know how they turn out as leftovers when thawed and reheated. UPDATE: Feb, 23, 2020 -- omg, this is delish when thawed and reheated in the air fryer! Reheat at 400 deg F. for 6 minutes.
*****
BOÑELOS KALAMASA
It took me several attempts to
figure this one out. But, after some
advice from Auntie Daling and a few adjustments on my part, I’ve come up with
this recipe – I LOVE IT! I love the
delicateness cake flour gives to this boñelos.
INGREDIENTS
Set 1
1-15 oz. can pumpkin (or 1 2/3
c. fresh pumpkin)
1-12 oz. can evaporated milk
(about 1 2/3 c.)
1 c. sugar
2 t. pumpkin pie spice
1 t. cinnamon
2 t. vanilla
Set 2
2 c. all-purpose flour
¾ c. cake flour
3 t. baking powder
Set 3
Oil for frying
Tools: two medium bowls, whisk,
large pot, colander, slotted spoon, small plate, napkins,
baking pan
DIRECTIONS
1. Fill pot half way with oil. Heat oil on medium heat.
2. Mix all of set 1 in medium bowl: pumpkin, milk, sugar, spices.
3. Combine the flours and baking powder in the other medium bowl. Add the dry mixture into the wet mix and stir to combine.
4. Refer to boñelos aga for “batter dropping technique.”
5. Using one hand, test a mound of batter in the oil. Oil must be hot enough to cook the inside of the doughnut in about 12-15 minutes without burning the outside.
6. Once oil is hot, drop more batter into the oil. You must constantly turn the boñelos in the oil to cook / color the boñelos evenly. It should cook to more of a brown than a golden color.
7. Remove cooked boñelos to the colander then to a napkin lined baking pan.
8. This makes about 40-50 pieces depending on how large your boñelos are.
**NOTE: I used cake flour to lighten the batter. It gives the boñelos a very soft center. You can use just all-purpose flour. It may, however, be a bit dense in the middle.
Recipe from REMEMBER GUAM by Paula
Quinene of PaulaQ.com.
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