~AE
For a truly cooling affect you can also take the cooled mixture and put it into an Ice Cream Maker...I know its NOT traditional, however it is a nice cool treat....."Take out the cinnimon stick thought"
- Thread starter AlterEgo
- Start date
Majarete Recipe & History Lesson
~AE
For a truly cooling affect you can also take the cooled mixture and put it into an Ice Cream Maker...I know its NOT traditional, however it is a nice cool treat....."Take out the cinnimon stick thought"
Mine turned out a little too white looking. It's a little more yellow than the picture but not by much. Look at my corn was it too white?
Anyway it is yummy yummy. Thanks to Recipe: Majarete (Corn pudding) - Dominican Cooking
It depends on the type of corn.The one from the recipe is yellow corn and it looks like you
used the yellow and more white variety.AlterEgo said she used the mixed,and from the
picture she posted it looks yellow.
used the yellow and more white variety.AlterEgo said she used the mixed,and from the
picture she posted it looks yellow.
Anna, that looks like the corn I used. Not sure why the color comes out differently, last April our housekeeper in DR made it, and it looked tan/beige/grey!
As long as it tastes good!!
It's a great recipe.
I do have Aunt Clara's Dominican Cookbook, and looked in it yesterday, the one in there calls for more corn, plus coconut milk. I may give that one a try too.
As long as it tastes good!!
It's a great recipe.
I do have Aunt Clara's Dominican Cookbook, and looked in it yesterday, the one in there calls for more corn, plus coconut milk. I may give that one a try too.
Yes, this recipe was from Aunt Clara's Dominican Cooking site - but there is a different one in her cookbook.
By the way, that cookbook is GREAT!
I'm wondering if that might be an issue. The corn in DR is tough and starchy. I don't think they have to add the corn starch down there!
Yes I think you're right. Not too much starch in the kind I used. There was hardly anything left to strain after I put it in the blender. Oh well we learn. Still tasted yummy.
Had a heck of a time finding whole milk too. The one I bought said 3.25 % homogenized. I don't drink milk so I've lost touch with percentages.
Last edited:
Yes I think you're right. Not too much starch in the kind I used. There was hardly anything left to strain after I put it in the blender. Oh well we learn. Still tasted yummy.
Had a heck of a time finding whole milk too. The one I bought said 3.25 % homogenized. I don't drink milk so I've lost touch with percentages.
I had quite a bit of solids left over - put it in the fridge until dinnertime, added egg, and fried it up like arepita de yuca, except it was sweet. Good taste, but rather fragile, maybe needed more egg.
BTW, I used the milk I had in the fridge - 2%. Whole milk is 4%.
You are right,no need to add cornstarch if you make it in the DR.The amount of starch in the corn is
sufficient.
Yes I think you're right. Not too much starch in the kind I used. There was hardly anything left to strain after I put it in the blender. Oh well we learn. Still tasted yummy.
Had a heck of a time finding whole milk too. The one I bought said 3.25 % homogenized. I don't drink milk so I've lost touch with percentages.
Yes,it is hard trying to find fresh milk in the DR.I buy the powdered whole milk instead.I've gotten
used to the taste.Got to do with what there is.