Qurator's Tasty Tuesday # 112 | ¡El nuevo Cook Off mensual está en vivo!
Hello @steemit community it's a pleasure to be with you again and bring you another very simple and exquisite recipe, for everyone in general.
Today with a recipe of a very popular Creole sweet in my country and mainly in my region; it is the Creole Majarete, which is from the colonial time, and today it has become very popular among Venezuelans.
The Creole majarete
The MAJARETE is part of our roots, it is made up of very well known ingredients that are easy to obtain nowadays, but the main component is the famous coconut.
The coconut
The coconut is a tropical fruit obtained from the coconut tree, has a thick outer shell of very hard brown, when we split it in half we find a pulpy white flesh that contains iron, potassium, fiber and vitamins, also gives a rich natural water that can be used for refreshing drinks and is beneficial to health, especially to raise blood platelets.
My recipe for majarete criollo
Ingredients
- 1 cup of corn flour
- 2 coconuts
- 5 ½ cups of warm water
- 2 cups of grated paper
- 1/4 tsp of salt
- Ground cinnamon.
Preparation
The first thing we must do is extract the milk from the coconuts and they can do it this way: heat the coconuts by approaching the fire.
After peeling them, wash them and cut them in small pieces, crush them in a blender adding little by little the 5 1/2 cups of warm water, this mixture is strained in a strainer and this way you get 6 cups of coconut milk, this is what is called "the first" coconut milk.
- To the already squeezed coconut pulp you add 1/2 cup of hot water per coconut and squeeze it again in the same way to get what is called "second" coconut milk, which is mixed with the first one. To the milk obtained in this way, add enough water, if necessary, until a total of 11 cups is obtained, strain it and set aside 2 cups.
In a pot put the 9 cups of milk and add the paper in small pieces, salt and cinnamon on a stick, bring to a boil and cook over high heat until the paper dissolves, stirring with a paddle constantly.
In the container where the pure milk is, place the 2 cups of corn flour and stir with a whisk so that no lumps are formed.
When the paper is dissolved, add the flour mixture and cook over low heat, stirring with a trowel so that it does not stick.
Taste it and add sugar if necessary. Continue stirring with a wooden spoon until you get the consistency of thick cream.
Pour the cream immediately into a glass container.
Sprinkle with ground cinnamon.
Let it cool down and serve it cold or hot as you like.
Greetings friend @qurator, if you want to participate.
Here:
Pictures of my property.
Muy delicioso ese dulce típico del nuestro estado, buena receta te felicito
Si es muy delicioso. Gracias por visitar mi post. Saludos @theresa16