Ingredients with Measurements:
- 1 pound of purple corn
- 1 pound of panela (unrefined cane sugar)
- 1 cinnamon stick
- 1 cup of shredded coconut
- 1 tablespoon of vanilla extract
- 1 gallon of water
Special equipment needed:
- Large pot
- Wooden spoon
- Strainer
- Blender
Step-by-step instructions:
1. Rinse the purple corn and put it in a large pot with the cinnamon stick and water.
2. Bring the mixture to a boil and then reduce the heat to a simmer.
3. Let the mixture simmer for 2-3 hours until the corn is soft and the liquid has turned a deep purple color.
4. Remove the cinnamon stick and strain the liquid into a blender.
5. Add the panela, shredded coconut, and vanilla extract to the blender and blend until smooth.
6. Pour the mixture back into the pot and let it simmer for another 30 minutes.
7. Remove from heat and let it cool to room temperature.
8. Serve chilled or over ice.
Time:
Preparation time: 10 minutes
Cooking time: 3 hours and 30 minutes
Temperature:
Simmer on low heat
Serving size:
Makes 8-10 servings
Nutritional information:
Calories: 200
Fat: 5g
Carbohydrates: 40g
Protein: 2g
Sodium: 10mg
Substitutions for ingredients:
- Regular corn can be used instead of purple corn
- Brown sugar can be used instead of panela
- Almond milk can be used instead of shredded coconut
Variations:
- Add sliced fruit such as apples or pears for a fruity twist
- Add a shot of rum for an adult version
- Add a pinch of cayenne pepper for a spicy kick
Tips and tricks:
- Stir the mixture occasionally to prevent sticking to the bottom of the pot
- Adjust the sweetness to your liking by adding more or less panela
- Serve with a sprinkle of cinnamon on top
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on low heat until warm.
Presentation ideas:
Serve in a clear glass to show off the beautiful purple color.
Garnishes:
Sprinkle with shredded coconut or cinnamon on top.
Pairings:
Pairs well with spicy or savory dishes.
Suggested side dishes:
Serve with empanadas or tamales.
Troubleshooting advice:
- If the mixture is too thick, add more water.
- If the mixture is too sweet, add more shredded coconut to balance it out.
Food safety advice:
Make sure to rinse the corn before cooking and store in the refrigerator after making.
Food history:
Chicha de Jora is a traditional Peruvian drink made from fermented corn. It dates back to pre-Columbian times and was used in religious ceremonies.
Flavor profiles:
Sweet, nutty, and cinnamon-spiced.
Serving suggestions:
Serve chilled or over ice.
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Region: Peruvian