MUITO CREMOSA | A MELHOR RECEITA DE CANJICA QUE VOCÊ VAI VER | FÁCIL E DELICIOSA

hominy corn

🥗Healthier: quinoa

💰Cheaper: regular corn

Quinoa is high in protein, while regular corn is more accessible.

condensed milk

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk offers a dairy-free option, while evaporated milk is less sweet.

Soak 400 g of hominy corn in water for 5 hours.

Drain the water from the soaked corn and transfer it to a pressure cooker.

Add 1.5 L of hot water to the pressure cooker with the corn.

Seal the pressure cooker and bring it to pressure.

Once at pressure, cook for 35 minutes.

After 35 minutes, check the corn; if still hard, add 2 more cups of water and cook for an additional 10 minutes.

After cooking, add 2 cinnamon sticks to the corn mixture.

Add 1 can of condensed milk, 200 ml of coconut milk, 1 cup of powdered milk, and 0.5 cup of sugar to the pot.

If desired, substitute sugar with another half can of condensed milk.

Add 50 g of grated coconut and 100 g of roasted and ground peanuts to the mixture.

Mix all ingredients thoroughly and let it cook for another 15 to 20 minutes until thickened.

After cooking, remove the cinnamon sticks and transfer the canjica to a serving dish.

Garnish with additional roasted and ground peanuts on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens