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Mungunzá - Northeastern Dessert
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
10 servings
Karol Lima
@mini_ap302- Ingredients
- Recipe
- Corn for mungunzá250 g
- Powdered milk150 g
- condensed milk200 g
- Coconut milk200 ml
- Shredded Coconut to taste
- Sugar to taste
- Cinnamon and cloves / optional to taste
- Soak corn in hot water for 1 hour
- Then drain the water, place it in the pressure cooker, add clean water so that there are three fingers of water above the corn grains (approximately 1L). If you like cloves and cinnamon, this is the time to add them to the pan.
- After taking pressure, leave it on medium low heat for 30/40 minutes. Let the cooker pressure come out by itself.
- Check if the corn is soft to your liking. With the corn already cooked and the heat off, we will add the powdered milk, condensed milk, coconut milk and grated coconut and take it to the fire again with the pan uncovered to find out all the ingredients.
- If necessary, add more water at that time and sugar to taste (remembering that powdered milk and condensed milk are already sweet).
- The right point is the soft corn and a well-bodied broth.
- This dessert can be served hot or cold.
- Enjoy!!!
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