28 Popular Sweet Dish You Must Try Out in Ecuadorian

Do you enjoy sweets? These delicacies from Ecuador make traveling to this South American nation enjoyable.

28 Popular Sweet Dish You Must Try Out in Ecuadorian

1. Melcocha

A fantastic homemade sweet created from panela is called melcocha. Previously known as al-fanid in Moorish Iberia, it is currently referred to as alfeique in Spain. You begin by pressing sugar cane, a significant crop in Ecuador, and combining the juice with guacimo tree sap as a binder. This is heated until a syrup forms, at which point the labor-intensive process of moulding and kneading it starts. Of course, you’re not likely to have a guacimo tree in your backyard, and it can be difficult to locate panela, which is pure unprocessed sugar. Use only water and brown sugar in this case.

2. Huevos Mollos

Eggs mollos are delightful little spheres of bliss. In Manabi, Ecuadorian families make a living by making these delectable pastries as well as troliches, a dish made using a similar technique but without an egg. The ideal party food, huevos mollos are made by reducing milk and sugar over low heat before whisking in flour and egg yolks to create a sweet béchamel sauce. They are simple to prepare and can be made well in advance. The mixture becomes firm enough to form eggs by hand once it has cooled.

3. Espumillas

Espumillas are small foams, since espuma is Spanish for “foam.” In reality, espumillas are a delicious concoction of meringue, syrup, and tart fruit pulp. They are popular at picnics because they are frequently served in ice cream cones.

4. Alfajores

Alfajores must be Ecuador’s national cookie if there is such a thing. The dulce de leche (milk caramel) filling, which is accompanied by dried shredded coconut, steals the show in this dessert. Cornstarch is used to make the biscuit dough, which gives it a delicate texture. It takes some work to make the filling, but as with most things in the kitchen, you get what you put in.

5. Natilla

The Ecuadorian type of custard is definitely firmer than regular custard (or crème anglaise, if you prefer), so solid that it can actually be sliced into blocks for serving. The amount of cornstarch you use will determine the consistency, and egg yolks are not required in this recipe. Another type, mazmorra de choclo, tastes great and substitutes whole maize for cornstarch, which is not as strange as it sounds. In Ecuador, custard is either eaten alone or as a side dish to another dessert, like fig or guava cake, that could use a little lubrication.

6. Helado de Paila

Typically, they are hardly more than frozen fruit juice or soft beverages on a stick. To break up the ice crystals, it is necessary to continuously beat a large pan filled with freshly squeezed fruit juice over this, much like an ice cream maker does. The traditional recipe still calls for egg white, and authentic helado de paila is still created by hand today.

7. Cocadas

You would undoubtedly come up with a technique to combine coconuts and sugarcane into a delectable treat if these plants grew in abundance in your town, right? Despite the fact that cocadas are now prepared and consumed all around Ecuador, this is what happened in the province of Esmeraldas. The process is very similar to that of making huevos mollos: just heat the milk and panela until they begin to thicken, then stir in the coconut (fresh or dried), along with a few eggs, to produce a viscous mixture that can be formed by hand once it has cooled.

8. Turrón de Ajonjoli

You would undoubtedly come up with a technique to combine coconuts and sugarcane into a delectable treat if these plants grew in abundance in your town, right? Despite the fact that cocadas are now prepared and consumed all around Ecuador, this is what happened in the province of Esmeraldas. The process is very similar to that of making huevos mollos: just heat the milk and panela until they begin to thicken, then stir in the coconut (fresh or dried), along with a few eggs, to produce a viscous mixture that can be formed by hand once it has cooled.

9. Come y Bebe

The aesthetically pleasing but ultimately flavourless fresh produce seen in the majority of US stores makes up a very small percentage of what is sold here. Although Ecuadorian pineapples are green even when ripe and have pale white flesh rather than yellow, they are wonderfully sweet and juicy. Despite only being a few inches long, the orito bananas used in a come y bebe are just bursting with flavour and natural sweetness.
In conclusion, a fruit salad from Ecuador is delicious.

10. Chucula

Plantains can’t be digested raw when they are mature; thus, you must short boil them before combining them with other ingredients to create this creamy milkshake-like combination. A plantain smoothie must contain milk, sugar, and spices, and many people also add some mildly flavoured cheese for extra heft.

11. Suspiros

Suspiros are a sweet, delicate, and fluffy meringue delicacy that lives up to its name, which means “a sigh or breath.” Egg whites, sugar, cream of tartar, salt, vanilla, and food colouring are used to make Suspiros. In Ecuador, it is a cooked meringue treat. It emerges from the oven in swirls of sweetness, light and firm. Suspiros are often beige or white in colour. However, some bakers also make them in a variety of other colors, such as yellow, green, pink, and red.

12. Dulce de Higo

Higos con queso or dulce de higo are two of the most well-known desserts in Ecuador. This translates to cheese and sweet figs.
The country of Ecuador has an abundance of figs, which are used to make this traditional delicacy. It is prepared in a panela sauce, which consists primarily of cane sugar and a few spices. The dish of preserved figs is then accompanied by a slice of soft, unsalted cheese, such as queso fresco, to counteract its sweetness.

13. Tres Leches

This traditional Ecuadorian cake treat is a delicious, moist cake. In practically every bakery in Ecuador, you can find. The three types of milk used to make tres leches are evaporated milk, heavy cream, and sweetened condensed milk. The sponge cake is drenched in copious amounts of milk after baking. After soaking, it becomes frosted. Whipped cream is used as a garnish in addition to the cake’s base of sweetened milk. Tres leches is a treat for anyone with a sweet craving since the cake is just the right amount of sweet and moist without becoming drenched.

14. Dulce de Leche Manjar

Although dulce de leche may be purchased back home, one of the best milk caramel spreads is made in Ecuador.
In actuality, this Ecuadorian sweet is consumed as sweets, as a spread for toast or pastries, and even as an ice cream flavouring. Simply cooking milk, white sugar, baking soda, and vanilla extract together to make a thick milk spread is how the milk caramel is made. Due to Ecuador’s abundance of panela, or dark cane sugar, dulce de leche is made even more special.

Read also – 11 Tasty Egg Dishes You must try

15. Guaguas de Pan

These tiny brioche breads, sometimes known as “bread babies,” are consumed year-round in Ecuador. They come with colada morada, one of the several traditional cocktails in Ecuador. On November 2, Ecuadorian families eat guaguas de pan in the cemeteries, which are decorated to resemble tiny people.

16. Ecuadorian Quesadillas

The Ecuadorian quesadilla is a pentagon-shaped dessert that locals eat all year long and is filled with cream cheese and sugar. Typically, only flour, eggs, sugar, and cream cheese are used in its preparation.It is also one of the most traditional pastries from Ecuador.

17. Morocho

This delicacy from Ecuador is distinctive since it combines a drink and a dessert. The majority of Ecuadorians consider morocho to be the ultimate sweet comfort food because it is warm, milky, sweet, and beyond delectable. This well-known street food is essentially a corn pudding made with morocho or dried cracked corn, milk, cinnamon, and sugar. Morocho can be consumed with a spoon or is typically served in a cup as a beverage.

18. Orejas

Orejas are sweet pastries that resemble hearts, despite the fact that their name implies “ears.” During the colder seasons of the year, orejas go best with a cup of hot cocoa or coffee. This sweet Ecuadorian treat may be found in several panaderias and pastelerias in Ecuador, where the desserts are typically dusted with powdered sugar or dipped in decadent milk chocolate.

19. Arroz con Leche

Arroz with leche, a popular comfort food in Ecuador, is another. It is a delicious rice pudding that is served with cinnamon and raisins. Arroz con leche, which translates as “rice with milk,” is made with milk, rice, cinnamon, and sugar. It imparts a sweet and cosy flavor that is consumed all year long.

20. Mil Hojas

The Napoleon cake, or millefeuille in French, is the name by which mil hojas is more often known. One of the sweet dessert dishes in Ecuador that originated in France is this one, which Ecuadorians adore to pieces.
The layers of airy, flaky pastry that make up this decadent cake are known as mil hojas, which translates to “thousand pages.”
Nearly every bakery and eatery in Ecuador serves mil hojas. One of the most distinctive desserts from Ecuador is this cake. Instead of the usual sponge cake, it makes use of sheets of pastry.

21. Chocolate con Queso

While chocolate and cheese may seem like an odd pairing, it works extremely well.
Hot chocolate is a favorite food of Ecuadorians. They also prefer fresh cheese pieces over the marshmallows floating on their cup of dark cocoa. Ecuadorian culture is deeply rooted in chocolate con queso. The majority of cafes will accompany any dark chocolate beverage with a slice of fresh farmer’s cheese or mozzarella. In Colombia, it’s also one of the most popular beverages.

22. Quimbolitos

The quimbolito, a steamed cake made with wheat flour, corn flour, butter, sugar, eggs, and milk, is another traditional dessert served in Ecuador.
Quimbolitos are a year-round favorite among the locals and are prepared inside plantain leaves, which adds to their flavour and distinctiveness.

23. Empanadas de Viento

Although empanadas are often thought of as savoury, they are prepared differently in Ecuador. Because of the pastry’s light and airy texture and the sweet and salty filling inside, empanadas de viento are also known as wind empanadas. These lovely pastry pockets are stuffed with a lot of mozzarella cheese, fried until golden brown, and then dusted with sugar.

24. Flan de Piña

Celebrating the wonderful pineapple, one of Ecuador’s coastal regions’ most common fruits. A simple custard-like dessert called flan de pia is made from fresh pineapples, pineapple juice, sugar, eggs, milk, rum, and vanilla. The typical topping for this flan is a sweet caramel sauce. It gives the object’s exterior a glossy sheen and can be consumed on its own or with other desserts.

25. Bocadillos

Ecuadorians certainly enjoy their sweet bread, as evidenced by their availability of them in neighborhood street markets. The bocadillos are undoubtedly one of Ecuador’s most well-liked sweets. It tastes great to melt these tiny squares of panela, classic dark cane sugar, or piloncillo with peanuts.

26. Dulce de Guayaba

Due to the guava’s abundance, Ecuadorians incorporate it into a variety of cuisines, including the well-known dulce de guayaba or guava jam.
Simple ingredients for this delectable dessert are fresh guavas, cinnamon sticks, water, and sugar. Guava jam is put in a jar and used as a spread after being boiled until the proper consistency is reached.

27. Quesillo con Miel

Quesillo with miel is the dessert that tops this list of sweets in Ecuador. One of Ecuador’s easy-to-make but delicious desserts, from the Loja region.
It is created simply with a few slices of quesillo, a soft and crumbly native cheese, which is made fresh. The traditional chancaca syrup, which is prepared from local sugar cane, is then drizzled over it. In shops and eateries across Ecuador, you can get quesillo con miel and gluten-free variations.

28. Aplanchados

Aplanchado is a typical dessert from the Ecuadorian highlands. In many Ecuadorian families, this delicacy is frequently consumed with afternoon cafecito (coffee). This dessert is made with a puff pastry layer that is then covered in a thick coating of sugar glaze. An aplanchado’s flavor can be characterized as sweet, delicate, and crispy.

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