Writings on Guam, Food, and More
How to Make Guyuria
...Chamorro coconut milk cookie.

I love guyuria!  This is the one Chamorro dessert I remember most from my childhood years.  My mom made the best guyuria!  When I make them by myself, it takes me 5 hours to mix the dough, roll the pieces out, and fry the entire batch.  It takes another 3 hours to coat the cookies with syrup, as each glaze-over needs to dry.  Alas, when I am done, I am soooo happy to have home-made guyuria!  Nothing beats my mom's recipe!   Enjoy and have fun!  paulaq

INGREDIENTS:  5 lb. bag of all-purpose flour / 1 stick unsalted butter, softened / 3-4 cans of coconut milk

TOOLS:  very large bowl,   large frying pot,   slotted ladle,   colander,  large cake / cookie pans,   small pot

 

DOUGH

(1)  Pour the entire bag of flour into the very large bowl.   (2)  Chop the softened butter into the bowl of flour.  Mix till it resembles course crumbs.   (3)  Add enough coconut milk to form a soft, non-sticky dough.  Knead slightly.

 

 

 

 

(4)  Pinch off pieces of dough small enough to spread over the back of a fork.

 

 

(5)  Roll the dough off the back of the fork.

 

 

(6)  Pinch the edge of the dough with the pointed ends of the fork.

(7)  Heat a large pot of oil on medium to medium-high.  Drop one piece of formed dough into the hot oil to see if the oil is ready.  The dough should gradually brown in color.  (8)  When the oil is hot enough, using a large slotted ladle, place a handfull of the rolled dough into the oil.  (9)  LOAD THE LADLE WITH DOUGH OVER THE COUNTER TOP, NOT OVER THE POT OF OIL!  Add enough guyuria to fill the pot.  (10)  Fry till golden brown and stir to cook evenly.  It takes about 30 minutes to fry one pot of guyuria.  (11)  Adjust heat such that guyuria cooks inside before getting too brown on the outside.  (12)  Remove the first batch from the oil, drain in a colander, then allow to cool in the cake / cookie pans.  (13)  Repeat till all are cooked and cooled.

 

SYRUP

(1)  Boil 1 cup of water.  (2)  Add 1 cup of sugar.  (3)  Stir to dissolve most of the sugar.  (4)  Add more sugar as necessary to make a thick syrup.  (5)  Place in the fridge till cooled.  (6)  Add additional sugar to form a grainy syrup.  (7)  Pour just a little bit of syrup over the guyuria and stir.  Pour only enough syrup so as not to leave a layer of syrup on the bottom of the pan.  Stir.  (8)  Let dry for one hour.  (9)  Sprinkle some dry sugar and add just a little bit more of the syrup.  Stir.  (10)  Let dry for another hour.  Stir.  (11)  Allow the guyuria to DRY COMPLETELY before storing.   

(12)  Store in freezer bags in a cool, dry place.

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© Copyright Paula Quinene. Check out Guam cookbooks and Chamorro cookbooks, A Taste of Guam and Remember Guam, for more Guamanian recipes and Chamorro recipes that are tested, tried and true. Get Macarons Math, Science, and Art, for foolproof macaron recipes and techniques. Most photos courtesy Paula and Edward Quinene.