Best Dulce De Maiz Azul Recipes
AREPA DULCE DE MAIZ | TORTA DOMINICANA | CORNMEAL PUDDING | DOMINICAN RECIPES | CHEF ZEE COOKS
Dominican Arepas are truly one of a kind. They're not like the typical arepas from Venezuela or Colombia. In fact, Dominican Arepas...
Provided by Chef Zee
Categories Featured
Time 1h
Yield 6-8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit
- Butter your baking dish and set aside. Feel free to use a 9inch round dish or a 9x13" rectangular, or 8x8" square dish
- With the heat OFF-- In a non-stick pot, combine all of your dry ingredients-- fine cormeal, sugar, and salt. Whisk together.
- Now is add your wet ingredients-- evaporated milk, coconut milk, vanilla extract, cinnamon sticks, and butter. Whisk together until well combined.
- Turn flame to medium-low and continuously whisk until arepa mixtures begins to thicken-- about 5-10mins
- Once arepa mixture begins to thicken, remove cinnamon sticks and transfer arepa mixture into baking dish. Be sure to move quickly as mixture will continue to thicken on its own
- Bake arepa UNCOVERED for 30-40 minutes at 350 degrees Fahrenheit until the very top of the arepa begins to brown even so slightly
- Once cooked, remove from oven and let cool before serving
Nutrition Facts : Calories 200, Fat 20 grams
DULCE DE MAIZ AZUL
Many desserts in Mexico are cooked on the stove and served on a platter at room temperature. This particular one is from the State of Mexico and is prepared for Día de los Muertos celebrations. You can find ground blue corn at many specialty markets or online (see Sources), or you can substitute it for the white variety.
Yield serves 8 to 10
Number Of Ingredients 7
Steps:
- Put the ground corn in a bowl. Pour the boiling water over the corn, whisking until dissolved; strain. Place the corn mixture in a large pot with the granulated sugar, milk, vanilla bean (scrape it with the tip of a knife and add it with the pod), and salt. Cook it at a soft simmer, stirring occasionally, until the mixture has thickened and you can see the bottom of the pot when scraped with a spoon, about 1 hour. It will have a porridge-like consistency. Discard the vanilla bean, pour onto a serving platter or individual bowls, and sprinkle the raw sugar all over. Serve warm or at room temperature (place a thin piece of plastic directly o n top to prevent a crust from forming if you'll be eating it later).
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