| |
In Brazil, this pudding is served traditionally on St.John's Day, June 24.
|
|
What You Need:
(To Serve: 6)
|
|
|
|
5 cups coconut milk, made from 1 grated coconut and 5 cups of fresh milk
2 cups drained cooked hominy
½ cup roasted peanuts, coarsely crushed with a mortar and pestle or wrapped in a towel and crushed with a rolling pin
1 cup sugar
1 tablespoon butter
1 teaspoon rose flower water, if available
1 three-inch stick of cinnamon
4 whole cloves
1 teaspoon salt
2 tablespoons rice flour
Ground cinnamon
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a heavy 2- to 3-quart saucepan, warm the coconut milk over moderate heat until tiny bubbles appear around the edge of the pan. Then stir in the hominy, peanuts, sugar, butter, rose flower water, cinnamon stick, whole cloves and salt.
|
2. Bring the mixture to a boil, reduce the heat, and simmer at the lowest possible point for 1¼ hours, stirring occasionally. In a small bowl, combine about 2 tablespoons of the simmering pudding with the rice flour, then stir the flour mixture into the pudding.
|
3. Cook, stirring occasionally, for another 15 or 20 minutes, until the pudding has thickened slightly.
|
4. Remove and discard the cinnamon stick and cloves, transfer the pudding to a serving bowl, and cool to room temperature. Then refrigerate until thoroughly chilled. Sprinkle lightly with cinnamon and serve directly from the bowl.
|
|
|
|
|
