Best Morocho De Leche Or Spiced Hot Milk With Corn Recipes
MOROCHO DE LECHE, OR SPICED HOT MILK WITH CORN
Last summer when I was in Ecuador it was always a treat to have this drink for breakfast. Breakfast carts on the street and roadside stands keep this hot on the stove and serve it up in tall glasses all morning. It tastes like rice pudding and is a filling alternative to cereal. You drink all the milk and then eat the morocho at the bottom of the glass (I suggest checking to see if your glass is heat safe, otherwise serve it in a mug). Morocho is dried cracked corn kernals. Goya distributes it in plastic bags that you can find with the beans in the "ethnic" food aisle or at a Spanish bodega. This recipe says to use a pressure cooker, but if you don't have one just boil the corn and expect the morocho to take longer to get soft. One recipe yields a lot, so make sure to share with friends!
Provided by Valeria
Categories Beverages
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Carefully wash the morocho and soak overnight in at least twice as much water as there is corn.
- Drain the morocho and cook in a little water in a pressure cooker for 15 minutes.
- In a large saucepan place milk, citrus rinds and clove and bring to a boil. By this time the milk should be perfumed by the spices.
- Add morocho and cook at low heat for an hour (or as long as you can bear!). Finally, mix in sugar and vanilla. Serve hot.
Nutrition Facts : Calories 512.5, Fat 11.3, SaturatedFat 6.3, Cholesterol 37.4, Sodium 135.9, Carbohydrate 92.9, Fiber 0.4, Sugar 58.4, Protein 11.9
FRIED MILK (LECHE FRITA - SPAIN)
A recipe I found on "About.com". This is a yummy sounding dessert, can't wait to try it. I am posting it for the Spain leg of ZWT. Here is what is stated: "Leche frita" dessert is truly a Spanish classic dessert recipe. With a firm, sweet, cold milk-pudding center encased in a warm and crunchy fried shell of flour and egg, it's sure to transport you back to Spain. This traditional Spanish dessert is easy, but does require refrigerating for at least 3 hours (and preferably overnight) before frying.
Provided by diner524
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the cornstarch, 3 1/2 tablespoons of the flour, and the sugar together in a large bowl. Add 1 cup of the milk and mix well with a whisk. Leave to stand for 10 minutes.
- Heat the rest of the milk in a large pan with the cinnamon stick over medium-low heat. When the milk begins to bubble, strain it little by little into the sugar and flour mixture, stirring well. Pour the sugar, flour, and milk mixture back into the saucepan and put it over low heat, again stirring well, for 10 minutes.
- Lightly oil an 11 x 7-inch ovenproof glass baking dish with olive oil Pour in the leche frita mixture to a depth of 3/4 inch (use two molds if you have sufficient mixture). Leave to cool in the fridge (overnight if you have time).
- Run a knife around the edge of the leche frita to ensure it's not sticking and very quickly turn it out. Cut it into 2 1/2-inch squares. Beat the eggs. Heat olive oil in a frying pan to a depth approaching 1/4 inch over medium heat. Add the butter. Dredge each of the squares in the remaining flour, dip in the beaten egg, and fry in the hot oil for approximately 1 minute on each side, until very lightly golden. Sieve over powdered cinnamon and serve hot.
- Preparation Note: Although the author suggests using a 11 x 7-inch glass baking dish, we recommend using a smaller size dish to obtain a depth of 3/4 inch. It is important that the leche frita be at least 3/4-inch thick, or it will be unmanageable when frying/turning.
Nutrition Facts : Calories 526, Fat 29.7, SaturatedFat 10.9, Cholesterol 132.7, Sodium 192.5, Carbohydrate 53.3, Fiber 0.4, Sugar 37.4, Protein 12.3
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