Trompadas (Guava and Hawthorn Sweets)
Guava and Mexican hawthorn sweet with piloncillo.
About this recipe
Artisanal sweet from guava and Mexican hawthorn paste with piloncillo, a Guanajuato speciality.
History & Origin
Trompadas are a traditional sweet from Guanajuato, part of the rich confectionery heritage of Mexico's Bajio region. Their name means "punch in the mouth", referring to the intense flavour impact. They originated in family kitchens of Guanajuato, San Miguel de Allende and Celaya. Guavas and hawthorn fruits are cooked, ground to a paste, combined with piloncillo and slowly cooked for over an hour, then shaped and air-dried for several days.
Estimated cost
£4.00
Total cost
£0.25
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
120
Calories
1g
Protein
30g
Carbohydrates
0g
Fat
3g
Fibre
10mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Wash the guavas and hawthorn fruits. Peel the hawthorn fruits and remove seeds. Cut the guavas into pieces.
- 2
Cook the fruits in water until very soft, approximately 20-25 minutes. Drain and blend until smooth. Strain to remove guava seeds.
- 3
In a heavy-bottomed pan, mix the fruit paste with grated piloncillo and cinnamon. Cook over medium-low heat, stirring constantly.
- 4
Continue cooking for 40-50 minutes until the paste comes away from the sides of the pan.
💡 Don't stop stirring: the paste burns easily.
- 5
Remove from heat and discard the cinnamon. With greased hands, form balls or 3cm discs. Place on greaseproof paper.
- 6
Leave to air-dry for 2-3 days. They are ready when firm outside and soft inside.
Rate this recipe
Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
Read moreRelated Recipes
Guava Paste
Homemade guava ate, a firm fruit paste ideal with fresh cheese.
Peanut Marzipan
A traditional Mexican peanut and icing sugar sweet that melts in your mouth.
Jericallas (Mexican Custard)
A baked custard from Guadalajara with a characteristically burnt top.
Day of the Dead Bread
A soft, orange blossom-scented sweet bread made for Day of the Dead.