VENEZUELAN MAJARETE
Venezuelan Majarete is a traditional dessert made with corn flour and coconut milk. This corn-coconut pudding is easy to make and even easier to eat!!
Provided by Oriana Romero
Categories Dessert
Time 3h10m
Number Of Ingredients 10
Steps:
- In a medium saucepan mix milk and Harina P.A.N until smooth and no lumps. Add coconut milk and mix well until smooth.
- Turn the heat on to medium and let the mixture come to a boil, stirring constantly. Add sugar, papelon, coconut flakes, sweetened condensed milk, nutmeg, cinnamon sticks, and salt; stir to combine. Reduce heat to low and simmer for 4 - 5 minutes.
- Remove the cinnamon sticks and discard.
- Transfer mixture to a big bowl, or several individual bowls. Refrigerate for at least 3 hours, or until set and firm.
- When ready to serve, sprinkle with more coconut flakes and ground cinnamon on top, if desired. Serve cool.
- Optional to serve: add a little bit of sugar, about 1/2 teaspoon, over the tops of the majaretes. Using a torch, melt the sugar and form a crispy top.
Nutrition Facts : Calories 463 kcal, Carbohydrate 68 g, Protein 8 g, Fat 20 g, SaturatedFat 15 g, Cholesterol 20 mg, Sodium 158 mg, Fiber 2 g, Sugar 54 g, UnsaturatedFat 3 g, ServingSize 1 serving
CORN PUDDING - MAJARETE
One of the most cherished and delicious desserts in the Caribbean is corn pudding, known as majarete. This traditional, homemade recipe comes from the Dominican Republic where home cooks famously transform corn, coconut milk, whole milk, cinnamon, nutmeg, sugar and cornstarch into a thick, silky-smooth pot of gold. Chill the corn pudding until cold, garnish with ground cinnamon and get ready to win over the hearts of adults and children alike.
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Step 1 In medium saucepan over medium heat, bring whole milk, cinnamon sticks and nutmeg to simmer. Remove pan from heat; cover and let steep 10 minutes; remove and discard cinnamon sticks. Step 2 Meanwhile, in blender, blend together corn, coconut milk, sugar and cornstarch until smooth, 1-2 minutes. Using fine-hole mesh strainer, strain corn mixture into saucepan of steeped milk, pressing out all liquid; stir to combine. Step 3 Bring corn mixture to simmer over medium heat, stirring frequently and scraping bottom of pot with flat spatula to prevent scorching. Simmer, stirring constantly, until thick and bubbly, 1 minute. Divide corn mixture evenly among 6 small dessert cups, or one medium-large serving bowl; cool about 10 minutes. Cover and transfer cups to refrigerator; chill until cold and set, at least 45 minutes. Garnish with ground cinnamon, if desired.
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.
SWEET CORN PUDDING
This is corn pudding if it were a creamy dessert (versus the wonderful savory Southern casserole dish by the same name). Those who love majarete - a pudding of fresh corn, milk and cinnamon enjoyed in Cuba, the Dominican Republic and Venezuela, among other parts of Latin America - may recognize this simple, elegant treat, here flavored with vanilla. A good amount of salt accentuates the corn's natural essence, which you can draw out very easily by simmering corn on the cob in milk. With this recipe, you get two goodies in one: the sweet, golden pudding, plus a heap of milk-poached corn on the cob for snacking later. You can eat this as is, warm or chilled, or topped with a dollop of whipped cream.
Provided by Eric Kim
Categories cookies and bars, dessert
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the corn, milk, vanilla bean and seeds (if using) and salt in a medium saucepan. Set over medium-high heat and bring to a simmer. Immediately reduce the heat to low, partly cover with a lid and gently simmer, stirring occasionally so the milk doesn't boil over, until the milk is fragrant with corn, about 30 minutes. Turn off the heat, remove the corn cobs and enjoy them later as a snack or with dinner, or store in an airtight container in the refrigerator for up to 3 days. You should have about 2 cups milk. If needed, add more milk.
- In a medium bowl, whisk together the sugar, cornstarch and egg yolks. Add about 1/4 cup of the hot corn milk and whisk vigorously until smooth. Add this cornstarch mixture to the large pot of corn milk and bring to a simmer over medium heat, whisking constantly until the pudding thickens, bubbles and coats the back of a spoon, 3 to 5 minutes.
- If using vanilla extract, stir it in now; if you used vanilla bean, remove it. If you have any lumps, pass the pudding mixture through a sieve set over a bowl, discarding any solids.
- Spoon the pudding into individual bowls or cups and enjoy warm, or you can place a sheet of parchment paper directly over the surface of the pudding (so a skin doesn't form), cover and chill in the refrigerator to enjoy cold. The covered pudding will keep in the refrigerator for up to 3 days.
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