Majarete Recipe 45
MAJARETE RECIPE - (4/5)
Provided by á-3229
Number Of Ingredients 8
Steps:
- Lo echas todo en una olla y mueves, fuego moderado, hasta que cuaje. Al servirlo lo espolvoreas con canela molida
MAJARETE - CORN PUDDING DESSERT
This was a very old recipe request that just came back to light again. It looks great. The recipe comes from the Dominican Republic and was originally published at http://www.dominicancooking.com . Cook time & chill time are combined.
Provided by Aunt Clara
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Scrape off the grains from the cobs using a knife.
- Mix all the ingredients (except the cinnamon powder) and blend.
- Pass the mixture through a strain and reserve (it should have a milky consistency).
- Put it in a pot and cook at medium heat, stirring constantly to avoid sticking.
- When it becomes thick turn off the heat.
- Serve immediately in small bowls sprinkling the top with the cinnamon powder.
- Let cool to room temperature, then put it in the refrigerator for 15 minutes before serving.
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- Prepare corn: Shuck (remove husk and silk from) the corncobs. Using a sharp knife cut kernels from cob about 2/3 the depth of the kernels.
- Making the pudding: Blend the corn kernels together with the sugar, cornstarch, cinnamon powder, milk, salt and water. Pass the mixture through a strain and keep the liquid (discard the solid parts). Pour into a 3 quart [3 lt] pot. Add the cinnamon sticks. Cook over over medium heat stirring constantly to avoid sticking. When it thickens to the consistency of drinkable yogurt remove from the heat (15 mins approx). Taste and stir in sugar to taste if you find it necessary.
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