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receta de mazamorra es mazamorra recipe.
camilotobarcrak:
The next day boil for about two hours in water and / or milk with cinnamon baking soda, vanilla essence and sugar.Remove the mazamorra, when the corn kernels are tender
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INGREDIENTS:1/2 kilo of purple corn1 kilo of sugar10 tablespoons of chuño flour (cornstarch or sweet potato flour)2 lemons1 apple1 quince1 pineapple2 peaches or peaches1/2 cup of guindones1/2 cup of dry peach1/2 cup of guinditas (optional)6 orejonesWhole cinnamon, ground cinnamon, and smell brutesMETHOD OF PREPARATION:In a pot, cook the purple corn, previously washed and partly shredded, when it is well cooked the liquid is drained with a fine coladera and then more water is added until it completes the three liters. It is then poured and the liquid is placed in the fire.Add sugar, cloves, whole cinnamon (one or two sticks), pineapple, quinces, pears, peaches, chopped apricots; guinditas, huesillos, and guindones well washed.Let it cook well and then add the diluted chuño in a little cold water or cornstarch or if it is better sweet potato flour. Once you are about to pour the juice of the lemons and let it boil again without stopping to move, it is easy to recognize when the sweet is ready since at that moment allows to see the bottom of the pot when it is moving.Finally, it is expected that this delicious dessert will be cooled, emptied in confectioners and served with dusted cinnamon. The truth is very rich.Google
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