Ingredients with Measurements:
- 4 ripe bananas
- 1 cup of water
- 1 cup of milk
- 1/2 cup of sugar
- 1 cinnamon stick
- 1/4 teaspoon of salt
- 1/4 cup of cornstarch
- 1/2 cup of raisins
- 1/4 cup of shredded coconut
Special Equipment Needed:
- Blender
- Saucepan
- Wooden spoon
Step-by-Step Instructions:
1. Peel the bananas and cut them into small pieces.
2. In a blender, blend the bananas with the water until smooth.
3. In a saucepan, combine the banana mixture, milk, sugar, cinnamon stick, and salt. Cook over medium heat, stirring constantly with a wooden spoon.
4. In a small bowl, mix the cornstarch with 1/4 cup of water until dissolved.
5. Add the cornstarch mixture to the saucepan and continue stirring until the mixture thickens, about 10 minutes.
6. Add the raisins and shredded coconut and stir to combine.
7. Remove the cinnamon stick and let the mazamorra cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 290
Fat: 5g
Carbohydrates: 62g
Protein: 3g
Fiber: 3g
Sodium: 160mg
Substitutions for ingredients:
- You can use any type of milk you prefer, such as almond milk or soy milk.
- Instead of raisins, you can use dried cranberries or chopped dates.
- If you don't have shredded coconut, you can omit it or use chopped nuts instead.
Variations:
- You can add a teaspoon of vanilla extract for extra flavor.
- For a creamier texture, you can add a can of evaporated milk.
- Instead of bananas, you can use plantains or sweet potatoes.
Tips and Tricks:
- Make sure to stir constantly to prevent the mixture from sticking to the bottom of the saucepan.
- If the mazamorra is too thick, you can add more milk or water to thin it out.
- You can serve the mazamorra warm or chilled.
Storage Instructions:
Store the mazamorra in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the mazamorra in a saucepan over low heat and stir until heated through.
Presentation Ideas:
Serve the mazamorra in individual bowls and sprinkle some shredded coconut on top.
Garnishes:
Shredded coconut, chopped nuts, or a sprinkle of cinnamon.
Pairings:
Mazamorra de platano pairs well with savory dishes such as grilled chicken or fish.
Suggested Side Dishes:
Serve with a side of rice or cornbread.
Troubleshooting Advice:
- If the mazamorra is too thin, you can add more cornstarch to thicken it.
- If the mazamorra is too thick, you can add more milk or water to thin it out.
Food Safety Advice:
Make sure to store the mazamorra in the refrigerator and consume within 3 days.
Food History:
Mazamorra de platano is a traditional dessert from Latin America, particularly popular in Peru and Colombia.
Flavor Profiles:
Mazamorra de platano has a sweet and creamy flavor with hints of cinnamon and coconut.
Serving Suggestions:
Serve the mazamorra as a dessert or a sweet snack.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: Peruvian
Taste: Sweet, Creamy, Nutty, Banana, Banana-Flavored