Delicious and Easy Mugunzá Doce Recipe

Ingredients

1 cup of corn kernels (dried, white)
1 can of condensed milk
1 can of coconut milk
2 cups of water
1 cinnamon stick
3 cloves
1/2 cup of sugar
Ground cinnamon for garnish

Steps and instructions

Soak the dried corn kernels overnight in water. Make sure the kernels are fully submerged.
After soaking, drain the water from the corn and transfer it to a pressure cooker.
Add the 2 cups of water, the cinnamon stick, and the cloves to the pressure cooker.
Cook the corn under pressure for about 40 minutes, or until it is soft.
Once the corn is cooked and soft, remove the cinnamon stick and cloves.
Add the condensed milk, coconut milk, and sugar to the pressure cooker. Stir well to combine.
Let the mixture simmer over medium heat for about 15-20 minutes, stirring occasionally, until it thickens to a creamy consistency.
Once the Mugunzá doce is at your desired consistency, remove it from heat and let it cool.
Sprinkle ground cinnamon over the top for garnish before serving.

Tools for making

Pressure cooker - Used to cook the corn kernels under pressure.
Wooden spoon - Used for stirring and mixing the ingredients.
Measuring cup - Used to measure the corn kernels, water, sugar, and other liquids.
Can opener - Used to open the cans of condensed milk and coconut milk.
Cooking pot - Used to simmer the mixture and achieve the desired consistency.
Ground cinnamon shaker - Used to sprinkle ground cinnamon as a garnish.

Recipe variations

Adding raisins or other dried fruits to the Mugunzá doce for added texture and flavor.
Using coconut sugar or honey instead of regular sugar for a different sweetness.
Adding a pinch of salt to enhance the flavors.
Experimenting with different spices such as nutmeg or cardamom for a unique taste.
Adding a splash of vanilla extract or almond extract for additional aroma.
Using different types of corn kernels, such as yellow or purple, for a visually appealing variation.
Adding chopped nuts, such as cashews or almonds, for a crunchy element.
Using alternative dairy-free milk options, such as almond milk or oat milk, for a vegan-friendly version.
Serving the Mugunzá doce warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Using brown sugar instead of white sugar for a richer, caramel-like flavor.

Recipe overview

Welcome to our delicious recipe for Mugunzá doce, a traditional Brazilian dessert known for its creamy texture and sweet, rich flavors. This dish is mainly made from white corn kernels, condensed milk, coconut milk, and a blend of enticing spices. This recipe will guide you through the steps of preparing Mugunzá doce at home, starting from soaking the corn kernels, all the way to finishing off with a sprinkle of ground cinnamon for garnish. Expect a rich and creamy dessert with a delightful sweetness, balanced by the gentle spice of cinnamon and cloves. Perfect for dessert or a special treat, Mugunzá doce is sure to satisfy your sweet tooth.

Common questions

Can I use canned corn instead of dried corn kernels? - No, for this recipe it is best to use dried corn kernels as they provide a unique texture and flavor to the dish.
Can I use regular milk instead of condensed milk? - Condensed milk is preferred for its sweetness and thickness, which contributes to the creamy consistency of Mugunzá doce. It is not recommended to substitute it with regular milk.
Do I have to use coconut milk? - Yes, coconut milk adds a rich and tropical flavor to Mugunzá doce. It is an essential ingredient in this recipe.
Can I adjust the amount of sugar? - Yes, you can adjust the amount of sugar according to your personal preference. Add more or less sugar based on how sweet you want the dessert to be.
How long does it take for the corn to cook in the pressure cooker? - The corn typically takes about 40 minutes to cook under pressure. However, the cooking time may vary depending on the specific pressure cooker model and the size of the corn kernels.
Can I make Mugunzá doce ahead of time? - Yes, Mugunzá doce can be made ahead of time and refrigerated. It can be served chilled or at room temperature.

Serving dishes and utensils

Serving bowls - Bowls to serve the Mugunzá doce.
Spoons - Utensils for scooping and serving the dessert.
Cinnamon shaker - A shaker or container to sprinkle ground cinnamon over the dessert for garnish.
Pressure cooker - A cooking appliance used to cook the corn kernels.
Stirring spoon - A spoon for stirring the ingredients while cooking.
Knife - To cut the cinnamon stick into smaller pieces, if needed.
Measuring cups - For measuring the corn, water, sugar, and condensed milk.

Origin stories

Mugunzá doce, also known as Canjica in some regions, is a traditional sweet dish from Brazil, mainly consumed during the June Festivals that celebrate a number of Christian saints. This tasty delight is an inheritance from African culture, where corn was widely used in many dishes. The original recipe has been modified over centuries, with Portuguese adding the milk and sugar to please their sweet tooth. Today, it's a comfort food that resonates with the shared histories and diverse influences that make up Brazilian cuisine. Despite its popularity during festivities, many Brazilians enjoy it all year round, serving as a sweet reminder of their rich cultural background and warm festive spirit.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.