Canjica, the typical dessert, is creamy, orange, easy

Sweet hominy or munguzá, the typical sweet of the June festivities that cannot be missing in any arraiá. See how it’s done, it’s easy

Canjica, the traditional dessert of the June holidays

Edited by Cris Muratori and Manu Boffino, of Bake and Cake Gourmet, website of recipes, menus and shopping lists, partner of TERRA Degusta. Canjica in the southeast or Munguzá in the northeast, this recipe is the queen of June fiestas, and the best is easy to make and very creamy. Choose the best way to finish your canjica, you have 3 options!

• Will you make this recipe? Access the SHOPPING LIST HERE. It is free and very practical and saves money.
• Preparation: 40 minutes + hominy soaking time
• Build your online meal menu HERE, it’s practical and you SAVE at the supermarket.
• PORTION: 2. To see the recipe for 4, 6 or 8 people, Click here.
• TOOLS: 1 chopping board, 1 pressure cooker, 1 bowl
• EQUIPMENT: conventional + blender or food processor

INGREDIENTS. *click to see the shopping list

See how to make a delicious BRIGADEIRO DE MILHO, easy and very appetizing. Click HERE and watch it at TERRA Degusta.

Canjica Doce or Munguzá Ingredients:

• ½ cup (tea) of white hominy
• ½ liter of water or 2 cups of tea
• 100ml of coconut milk
• ¼ cup (tea) sugar
• 1 clove
• 1 cinnamon stick (4 cm)
• orange zest to taste (without grating the white part)

Finally, 3 “follow-up” possibilities:

Option A – Farofa de Paçoca With Flor de Sal:

• ½ cup roasted unsalted peanuts, shelled
• 1 and a half tablespoons brown sugar or coconut sugar
• fleur de sel or salt, pinch.

Option B – Golden or “burnt” coconut

• ¼ cup (tea) unsweetened dehydrated shredded coconut or shredded dried coconut (fresh) (optional)
• oil for gilding (optional)

Option C – Cinnamon

• ground cinnamon for serving (optional)

PRE-PREPARATION:

1. Soak the canjica for 24 hours with the quantity of water indicated in the ingredients (keep covered in the fridge).
2. Assemble the ingredients and utensils for the recipe.

PREPARATION:

Canjica or Munguzá:

1. Ignore the water the hominid was immersed in. Strain and transfer the canjica to a pressure cooker and add again the same amount of water used for soaking (see ingredients).
2. Add the coconut milk and then the sugar.
3. Add the cloves and cinnamon stick.
4. Finally get the orange zest, being careful not to scratch the white part.
5. Cover the pan and bring to high heat.
6. Once the pressure is obtained, lower the heat and cook for about 25 minutes.
7. While cooking, you can prepare Farofa de Paçoca or Coco Dourado (see preparation).
8. Turn off the heat and preferably let the pressure release naturally,
9. Open the pan.
10. Put it back on low heat for about 10 minutes, to give the point (cooking and creaminess).
11. Discard the cloves and cinnamon sticks.
12. Let cool to room temperature.

Paçoca Farofa:

1. In a processor, put the peanuts. Process until it becomes a thick farofa.
2. Then add brown or coconut sugar.
3. Beat a little more to mix well.
4. Add a dash of fleur de sel.
5. Reserve.

Coco Dourado/”Burnt”:

1. In a pan, put some oil (it can be whatever you prefer).
2. Put the coconut, put the fire on low.
3. While stirring, brown the coconut evenly, keep an eye on it as it burns easily.
4. Remove from pan and place on paper towels to dry.
5. Reserve.

FINISHING AND ASSEMBLY:

• just the hominy cool, transfer to plate or individual bowls.
• Decorate with paçoca farofa or golden coconut. Serve a little more paçoca farofa or golden coconut on the side.
• To eat, mix the burnt coconut or paçoca farofa with the hominy or, if you have not chosen any of these “side dishes”, simply sprinkle with cinnamon.
• Enjoy it still hot, or cold.
• It can be stored in the refrigerator for 2 or 3 days in a closed container.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.