AI-generated image
Mazamorra
Hominy milk pudding
Mazamorra: white hominy corn slowly simmered with milk, sugar and cinnamon
Long before cake, there was mazamorra: dried white maize, soaked and simmered with water until the kernels burst, then finished with milk, sugar and cinnamon. In colonial Buenos Aires mazamorreras sold it from clay pots on the street, and it still turns up at school and town-hall celebrations every 25 May and on cold evenings in the interior, eaten warm or cold from a bowl. The kernels stay pleasantly chewy in a creamy, gently sweet milk, a bit like rice pudding with more bite. Look for maíz blanco pisado (cracked white hominy) in Latin American shops; dried white pozole corn is the closest substitute. Plan ahead: the corn needs soaking overnight. Adding the milk too early is the main mistake, because the corn will not soften in milk and the pot catches on the bottom, so cook it in water first. Chef's tip: stir in a little of the hot liquid with the sugar before you add the rest of the milk, and serve it with a dusting of cinnamon or a spoonful of honey.
- Total time
- 160 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 9 oz cracked white hominymaíz blanco pisado or dried white pozole corn; soaked overnight in cold water
- 8 ¼ cups water
- 1 orange peela wide strip, no white pith
- 3 ¼ cups whole milk
- 5 ½ oz sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon (optional)to serve
Shop this recipe on Amazon
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Drain 9 oz cracked white hominy and put it in a large heavy pot with 8 ¼ cups water, 1 cinnamon stick and 1 orange peel.
Step 2: Bring to the boil, then simmer gently, partly covered, for 1½–2 hours, stirring now and then and topping up with hot water if it gets low, until the kernels have split open and are tender.
120 minStep 3: Pour off any water above the level of the corn. Add 3 ¼ cups whole milk and 5 ½ oz sugar and bring back to a simmer over a low heat.
5 minStep 4: Simmer for 20–25 minutes, stirring often and scraping the bottom, until creamy and slightly thickened.
25 minStep 5: Take out the cinnamon and peel and stir in 1 tsp vanilla extract. Serve warm or chilled, dusted with 1 tsp ground cinnamon.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 8 g
- Carbs
- 58 g
- Fat
- 5 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mazamorra take?
- About 160 minutes in total: 10 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cinnamon stick?
- ½ tsp ground cinnamon per stick.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Kartoshka cakeCocoa and cake crumb truffles
Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.
Russian
Undu walaluFried urad dal rings in treacle
Walalu means bangles, and these dark, sticky rings of fried urad dal soaked in kithul treacle are a sweet that Sinhala families bring out for Avurudu and for special almsgivings, often made in large batches by an aunt known for her steady hand. A thick, fluffy paste of ground black gram is piped into loops and fried until crisp, then plunged straight into warm treacle, so the rings stay crunchy on the outside while drinking up the syrup. They taste a little like a darker, smokier jalebi, with a toffee finish from the palm treacle. Watery batter is what ruins them; it spreads into flat blobs, so grind the soaked dal with as little water as possible and beat it until light. This recipe uses no asafoetida, so it is naturally gluten free. Chef's tip: pipe the rings onto small squares of baking paper and lower them into the oil paper and all; the paper peels away in seconds.
Sri Lankan
Apple & pear puree
A smooth, naturally sweet puree of gently stewed apple and pear, one of the first foods for babies of 4–8 months. The fruit cooks in a little unsweetened apple juice, so nothing else is needed. Serve it lukewarm; any leftover keeps covered in the fridge for a day, or freezes well in small pots.