Ingredients
- 250 g cracked hominy corn (morocho), soaked
- 1 liter milk
- 500 ml water
- 1 cinnamon stick
- 100 g panela or sugar
- 80 g raisins
- 1 teaspoon vanilla extract
Step-by-step
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- Drain the soaked morocho and put it in the mixing bowl with the water and cinnamon.
- Cook 35 min/100°C/reverse/spoon speed until the grain is soft.
- Add the milk and panela and cook 15 min/95°C/reverse/spoon speed.
- Add the raisins and vanilla and cook 8 min/90°C/reverse/spoon speed.
- Let it thicken while stirring and serve hot sprinkled with cinnamon.
Tips
- Soak the morocho overnight to shorten the cooking time.
- Adjust the sweetness to your taste with more panela.
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