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Creamy mogunza (homney)
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Sônia Amaral
@maosde_fada- Ingredients
- Recipe
- Mungunzá corn300 g
- Cow's milk or boxed milk350 ml
- Condensed milk1 can(s)
- grated coconut150 g
- Coconut milk500 ml
- Salt to taste
- Cinnamon powder or cloves to taste
- In a glass bowl add the mungunzá corn, and after boiling water four fingers above the corn cover and let it rest for an hour.
- After the time, drain the corn from the water, put the corn in a pressure cooker, then put water passing it about three fingers above the corn, close the pressure cooker and let it cook for 25 minutes.
- Turn off the heat, remove all pressure, see if it is cooked and drain the water again.
- After all the water has drained, return the corn to the pressure cooker and add the milk, the can of condensed milk, grated coconut, coconut milk, and a pinch of salt.
- Cover the pressure cooker and heat for another 10 minutes.
- Remove from the heat and see if it is at the right point, if not, add more milk and let it cook for a few more minutes.
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