How to make traditional corn curau – simple and easy
How to make traditional corn curau, one of the most requested sweets during the June festivities! But it can also be consumed all year round by sweet lovers, which is delicious!
Always creamy, it tastes like farm food or grandma's recipe. Can you resist?
If you are wanting to learn this delicacy, we will present you with a simple and easy recipe.
Preparing this corn candy is simple, but there are tricks to achieve the desired creaminess.
Ingredients:
6 ears of corn
1 cup of sugar (160 grams)
3 cups of milk (720 milliliters)
1 tablespoon butter
cinnamon powder to taste
Method of preparation:
– Start by preparing this traditional corn curau recipe by cutting the corn from the cobs with the help of a sharp knife.
– Always choose the largest ears, with lots of grains and that they are firm and the ears are very yellow. The grains should be firm, but not hard.
Note: when removing the kernels from the cob, do not cut too close, to avoid skin or pomace. This way your curau will not have a bitter taste.
– Blend the corn in a blender adding the milk for about 5 minutes. This should break up the corn and obtain a homogeneous mixture. Sift this broth through a fine mesh strainer and press with a spoon, squeezing out all the juice from the corn.
Note: this straining can also be done using a clean cotton cloth, and you knead it until you see that all the broth has been removed.
– Place the corn juice in a pan, add the sugar and butter.
– Place over medium heat and stir constantly until the mixture thickens. This takes about 15 minutes.
– Then lower the heat and stir for another 20-30 minutes, to refine and add more flavor.
– Pour into small bowls or pots and let cool.
– Sprinkle the cinnamon powder in the bowls and enjoy, because your curau is ready.
– Leave in the fridge and serve chilled.
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