My grandmother used to make it at home, at a time where there was no blenders or food processors, she would grind out the corn from the cobs with a "not-safe-at-all" hand grater. The grind corn would be strained in a very clean tea towel, squeezed really well so no precious corn juice would be wasted. For me is a desert that tastes like Childhood.
The original version of the recipe is made with milk, here is my fancy version of my grandmother's recipe, made with coconut milk. If you are in a sugar restriction diet you can replace the sugar by 1 Tablespoon of stevia (or to taste). Just super tasty!
Enjoy it.
Rachel
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Coconut Curau
Serves: 6 | Costs: $ | Difficulty: Medium | Time: 1h | Author: Classic
Ingredients
- 4 Large Corn Cobs (about 700g)
- 200 ml Coconut Cream
- 150 ml Water
- 1 Cup Sugar or 1 Tablespoon of Stevia (or to taste)
- 2 Teaspoons Cinnamon
Instructions
- With a knife, remove the corn from the cobs
- In a blender, or food processor, pulse the corn with the coconut cream and water until you have a thick juice
- Line a very clean tea towel or a muslin cloth in a bowl
- Pour the juice over the cloth and pull it making a small bag
- Squeeze the cloth over a large pot until all liquid is in the pot (be patient)
- Add sugar to the pot and stir well
- Bring corn juice to boil over medium heat, stirring constantly
- When it starts to boil it will thicken up very fast - don't stop stirring and let it boil for about 5 minutes
- Remove from heat and pour the custard in a retangular baking dish
- Sprinkle with Cinnamon
- Leave in the fridge to cool down and sirve it cold
Ingredients
- 4 Large Corn Cobs (about 700g)
- 200 ml Coconut Cream
- 150 ml Water
- 1 Cup Sugar or 1 Tablespoon of Stevia (or to taste)
- 2 Teaspoons Cinnamon
- With a knife, remove the corn from the cobs
- In a blender, or food processor, pulse the corn with the coconut cream and water until you have a thick juice
- Line a very clean tea towel or a muslin cloth in a bowl
- Pour the juice over the cloth and pull it making a small bag
- Squeeze the cloth over a large pot until all liquid is in the pot (be patient)
- Add sugar to the pot and stir well
- Bring corn juice to boil over medium heat, stirring constantly
- When it starts to boil it will thicken up very fast - don't stop stirring and let it boil for about 5 minutes
- Remove from heat and pour the custard in a retangular baking dish
- Sprinkle with Cinnamon
- Leave in the fridge to cool down and sirve it cold
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