creamy mungunza

likes

By

@crisboralafazer

View in original language

(Português)

50 min(s)

15 servings

Ingredients

• Corn for hominy or corn for mungunzá (depends on the state where you live) | 500 kg
• Coconut milk | 500 ml
• Condensed milk | 2 can(s)
• Sour cream | 1 can(s)
• Cinnamon stick | 2 unit(s)
• liquid milk | 500 ml
• Milk powder | 1 cup
• Water for cooking |  to taste
• Sugar |  to taste
• Cinnamon powder |  to taste

Recipe

1. Wash the corn kernels well and leave to soak for 2 hrs before cooking, then put the kernels in a pressure cooker put enough water three to four fingers above the kernels, add the cinnamon stick and take it to cook after you get it pressure leave for 20 to 25 min. After all the pressure comes out, open the pan and add the condensed milk, coconut milk, liquid milk and powdered milk and cream, mix everything and leave it on low heat until the broth gains a creamy consistency. At this point, you can do it. Sprinkle ground cinnamon on top. (if you prefer it sweeter, add half a cup of sugar, if the grains are still hard, cook but a little under pressure before adding the other ingredients)

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