Read it in 2 min
El majarete is synonymous with nostalgia. This recipe pays tribute to Venezuelan grandmothers, combining the deep sweetness of papelón, the creaminess of coconut milk and the special touch of sweet spices. P.A.N Flour It is the star ingredient that gives it that unmistakable pudding texture that dances on the plate.
Portions to prepare
* Ingredient quantities will be adjusted approximately🌽 Ingredients
🛠 Necessary Equipment
Preparation Steps
Melt the Paper
In a large pot, place the coconut milk, whole milk, paper, cloves, cinnamon and salt. Cook over medium heat, stirring until the block of paper is completely dissolved.
Add the P.A.N Flour.
Lower the heat a little. Incorporates P.A.N. Precooked White Corn Flour. in the form of rain (little by little), stirring constantly and vigorously with a wooden paddle to prevent lumps from forming.
Cooking and Flavoring
Add the grated coconut and lemon (or orange) peel. Continue cooking and stirring constantly with the paddle over low heat for about 5 more minutes, until the mixture begins to bubble heavily and pull away from the edges of the pot.
Mold and Cool
Pour the hot mixture into a large deep plate or into small individual ramekins. Let cool completely to room temperature (as it cools, it will set and become firm).
Serve
When it is completely firm, you can unmold it or cut it on the same plate. Sprinkle with plenty of cinnamon powder just before serving.
Frequently Asked Questions about this recipe
Can it be made without dairy?
Yes, you can replace the 2 cups of cow's milk with an extra 2 cups of coconut milk or almond milk to make it 100% dairy free.
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