Mazamorra con Leche y Panela

Mazamorra with Milk and Panela

Preparation info
  • 8 to 10

    servings, 6 ounces each
    • Difficulty

      Easy

Appears in
Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

This is definitely an acquired taste. Somewhat bland, the corn is softened with the milk and sweetened with the panela*. It is a semi-solid drink that is full of energy and that people in the agricultural areas love.

Ingredients

  • 1 cup dried corn kernels*
  • 3 tablespoons yellow corn masa flour*
  • 1

Method

  1. Wash the corn well with plenty of water. Add 5 cups of water and set aside to soak overnight. This will soften and rehydrate the corn.
  2. In medium pot or pressure cooker, place the corn and add 5