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
[RECIPE + VIDEO] DOMINICAN MAJARETE (CORN PUDDING)
Learn how to make Dominican majarete with our easy recipe with video. This is a treat you won't wanna miss!
Provided by Clara Gonzalez
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- 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.
- Blending: Blend the corn kernels together with the sugar, cornstarch, cinnamon powder, milk, salt, and half a cup of water. Pass the mixture through a strain and keep the liquid (discard the solid parts).
- Making the pudding: Pour the blended mixture into a 3 quart [3 lt] saucepan. 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.
- Cool the pudding: Place the pot into another pot containing cold water (as in the video), stir until the pudding cools down (this will prevent a crust from forming).
- Serving: Pour into small bowls or ice cream glasses. Sprinkle with a small amount of nutmeg on the bowls. If you prefer, chill before serving.
Nutrition Facts : Calories 303 kcal, Carbohydrate 55 g, Protein 8 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 238 mg, Fiber 3 g, Sugar 39 g, ServingSize 1 serving
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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