Maza Morra Antioqueña is basically rice pudding that uses white corn instead of rice.
Nobody at The Madhouse is keen on rice pudding so the tub of white corn - maïz trillado blanco - that I received in a Colombian-themed Kitchen Trotter box has been lurking in the cupboard for months. I finally decided to give it a go and the verdict was that it was "ok" but nothing special.
Maza Morra Antioqueña
200g maïz trillado blanco
125g panela (solid Colombian brown sugar - or just use regular brown sugar)
to decorate : bocadillos veleños rojos (guava jelly sweets)
First the white corn needs to be soaked in water overnight, which gave it the alarming appearance of teeth ! Put it in a saucepan with boiling water and simmer for 60-90 minutes until cooked. It should be soft but not falling apart.
Drain the corn, put back in the pan and cover with milk. Grate over the panela (or sprinkle over the brown sugar) and mix in the cinnamon. Bring to the boil and simmer for 10 minutes until the milk has reduced and thickened. Leave to cool then transfer to ramekins.
Chop the bocadillos veleños rojos into small cubes. This traditional Colombian sweet is made with panela and guava paste. The word veleños refers to the town of Vélez, which is the biggest producer of the sweets. These were declared delicious, unlike the rest of the dessert !
Once the corn has cooled, scatter with cinnamon and top with bocadillos. I must say, it's very labour-intensive for what you end up with !
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