Name: Coconut Rice Pudding Empanadas (Empanadas de Plátanos con Arroz con Leche de Coco)
Yield: Serves 4
Cuisine: Mexican
Ingredients: Confectioners’ sugar, for garnish; Crème fraîche, for garnish; ¼ cup vegetable oil; all-purpose flour, for dusting hands; 1 teaspoon salt; 1 ripe banana, peeled; 3 ripe plantains, unpeeled; Rice Pudding

Preparation info

Serves
4

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

Georgina Sanchez, a prep cook from Oaxaca, first made these turnovers for me when I was working at Ciudad, Mary Sue Milliken and Susan Feniger’s Pan-Latin popular restaurant in Los Angeles. I’ve never forgotten her for this wonderful gift and have enjoyed them many times since in the Mercado 20 de Noviembre, in Oaxaca City.