I don’t know why, but every time I read an article about the majarete always refers to the grandmother. I will not be the first not to do so. In fact when I remember the majarete, I remember my grandmother ma’delia, facing a huge metal pot and waiting to leave the “little fumes” like erupting volcano to know it was ready to move on to the tray or mold. It is a sweet that seems rustic because of how natural its ingredients are, but which is super-delicate in texture, with flavors found in perfect union: corn, cinnamon, papelón… Another example of our tradition, our roots as children of the corn.
Ingredients
| Corn flour dough | |
|---|---|
 |
150 gr. of Corn flour |
 |
150 ml. of Water |
| For Majarete | |
 |
2 ½ liters of Coconut milk (about 10 cups) |
 |
750 gr. grated or chopped Papelon |
 |
2 Cinnamon sticks |
 |
1 teaspoon Salt |
|
4 tablespoons Cornstarch |
 |
1 tablespoon ground Cinnamon |
Utensils
| Cutting board |
| Knife |
| Bowl |
| Containers |
| Glass tray |
| Hand shaker |
| Blender |
| Colander |
| Spoon |
| Pot |
Preparation
Corn flour dough
-
In a bowl, precooked corn flour in water is mixed and kneaded with continuous movements until a homogeneous compound.
For Majarete
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In a saucepan, 2 liters of coconut milk with papelón, salt and two sticks of cinnamon are added. Bring to boil over high heat keeping it until the papelón is completely dissolved. Then go down to medium heat
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In a bowl or by means of a food processor, crush the mass of precooked corn previously prepared with the rest of the coconut milk until homogenous texture.
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This mixture is incorporated in the pot where there is the diluted papelón and turn with a whisk to avoid lumps.
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Add the cornstarch previously diluted in a little water and continue turning to a consistency of thick cream.
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Pour into a glass mold. If you want to get a smoother texture can sneak through a metal strainer.
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Cool and store in the refrigerator.
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To serve, sprinkle with ground cinnamon.
