Traditional Mungunza Recipe

If you were surprised by the name of this recipe, you are probably wondering what mugunzá is. In this case, we are talking about a white or yellow corn candy, which is called hominy in southeastern Brazil and mugunzá in the northeast, and it is everyone's delight, especially at the Festas de São João, also known as Festas Juninas!

Its preparation is simple and economical and a typical delight of our grandparents' time, so no wonder it has a childhood taste! Here at Specialfood we show you how to make traditional mungunzá, with sugar instead of condensed milk and with grated coconut and coconut milk. Check out all the details of this traditional mugunza recipe below and run to the kitchen to prepare!

Ingredients for making traditional Mungunza:

 500 grams of corn for mugunzá or hominy

 100 grams of grated coconut (fresh or dry)

 2½ cups of sugar (400 grams)

 400 milliliters of coconut milk

 1 liter of regular milk

 1 cinnamon stick

 4 cloves

 cinnamon powder to taste

How to make traditional Mungunza:

How is mugunza made? Start by hydrating the corn in water overnight, so that it is very soft and it is easier and faster to prepare this sweet. After the indicated time, rinse the corn and drain.

Tip: it's important not to skip this step of soaking the sauce so you don't run the risk of your sweet mungunzá getting hard!

Cook the mugunzá corn in a pressure cooker with 2 liters of filtered water, the cloves and the cinnamon stick for 45 minutes after applying pressure.

Tip: you can also prepare the mugunzá in the common pot, but in this case it will take more time and more water.

After this time, drain the cooking water from the hominy and add the milk, coconut milk, coconut and sugar in the pan. Bring it back to the fire, stirring occasionally, until it thickens - it may take about 30 minutes for the mungunzá broth to become very creamy.

Tip: when the munzungá starts to thicken, don't stop stirring, to prevent it from burning at the bottom.

After the previous step your traditional mungunzá is ready, as simple as that! Serve warm or cold, sprinkled with cinnamon, and enjoy this corn dessert. Enjoy your food!

Now that you know how to make sweet mugunzá, check out these variations of the mugunzá and hominy recipe here at Specialfood:

Hospice with roasted peanuts

Mungunza with sour cream

Chicken salted munzungá

Tip: if you prefer a more watery mungunzá, that is, more consistent, use more regular milk or coconut milk while the sweet is still on the fire.

If you liked the traditional Mungunzá recipe, we suggest you enter our Sweet Cream Recipes category. You can also visit a list of the best Brazilian recipes.

How to make a very tasty mugunzá?

As with all candy recipes, there are some simple tricks to improve the recipes and make them even more delicious and irresistible! If you want to know how to make a very tasty mugunzá, check out these practical tips:

Respect the time the corn must be moisturizing, this way you can guarantee that it doesn't get hard after preparing this dessert;

Prefer to use freshly grated coconut when preparing the mugunzá, so it will have a more intense and delicious coconut taste;

Use a quality coconut milk, as some brands determine more water in the composition, leaving the coconut milk with little flavor and more liquid;

Use whole milk to prepare this dessert or even coconut, almond or hazelnut vegetable milk, which will give it an extra taste;

Be sure to use cinnamon and cloves in the preparation of mugunzá and, if you want, you can also add a few seeds of a vanilla pod. You may be interested to read about the shrimp and tilapia ceviche recipe/ squid chicharron recipe/ aji de gallina recipe/ causa lima de tuna recipe/ causa limena de pollo recipe.

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