Marianas Variety

Last updateSat, 22 Sep 2018 12am

Headlines:

     

     

     

     

     

    Friday, September 21, 2018-5:45:40P.M.

     

     

     

     

     

Font Size

Settings

Our Oceania: Ryan Ibarra makes the best ‘bonelos’

YOU would expect someone who makes doughnuts to look a little like a doughnut — round, and maybe somewhat soft. Certainly sugar-filled. But the Hyatt’s Ryan Ibarra looks more like a lifeguard than a pastry chef.

“I want to be the first buff pastry chef,” he told me, laughing. “I have to practice control.”

Click to enlarge
Step 1 Step 2
Step 3 Step 4
Step 5

He’s careful about his diet, a serious challenge given that he spends all day in a kitchen full of cookies and cakes. But he seems more than capable of overcoming the temptation; I watched as he fried 150 “bonelos,” and he didn’t eat a single one.

“I make the best bonelos,” he told me. “I’m not bragging…but I do.”

He actually does. Ibarra has mastered the art of this Chamorro delicacy, the fried banana desert that’s the first to go at any barbecue or birthday. Here’s how he does it:

Step 1: Mash your bananas

We mashed 25 local bananas in a mixing bowl until they formed a thick, lumpy, pudding-like consistency. Ibarra says that if you don’t have a mixing bowl, you can also just mash up the bananas by hand.

Step 2: Mix the dough

Put the mashed bananas aside and in another large bowl combine 1200 grams of all-purpose flour, two eggs, and 150 grams of sugar. Add the mashed bananas and 700 milliliters of full cream milk. Combine by hand until the dough is smooth.

Step 3: Get frying

Fill a deep pot with oil (anything with a high smoking point will do; we used soybean salad oil) and put it on high heat. To test if the oil is hot enough, carefully allow a small drop of water to drip into the pan — if it sizzles and pops, the oil is ready. Use a spoon to lower balls of dough into the pan until there is a layer of frying bonelos floating at the top of the oil. Don’t add so many balls of dough that there are multiple layers of bonelos piled on top of each other; you only want one layer to fry at a time. Stir the bonelos so that they rotate in the oil.

Step 4: Test

When they turn golden brown, remove one and cut it in half to see if it’s cooked all the way through — they should be fluffy on the inside. If they’re browning on the outside but raw on the inside, try turning up the heat.

Step 5: Final touches

Let the fried bonelos cool in a strainer to drain them of excess oil. When they’re dry, place them on a platter and dust with powdered sugar.