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- Ingredients
- Recipe
- Corn for mango1 kg
- Sugar2 cup
- Small bottle of coconut2 unit(s)
- Condensed milk1 can(s)
- Milk1 l
- Shallow salt1 teaspoon
- cinnamon stick2 to taste
- Soak the corn for 24 hours.
- The next day, drain the water
- Put the corn in a pressure cooker and add water to cover the corn.
- Add your august and put it to cook for 30 minutes
- After about 30 minutes, I deny fire and let the pressure off by itself.
- Add the milk and coconut milk and sugar and stir.
- take the fire again
- Add the cinnamon stick
- When you see it add the condensed milk and stir well
- Keep stirring so it doesn't stick to the bottom of the pan.
- When the broth thickens a little, turn off the heat.
- Your munguzá is ready
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