Vanilla and Chocolate Maicena Pudding is based on a Dominican Children's favorite breakfast dish, it is perfect for when you need a comforting dessert.
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Few Dominican children have escaped Maicena Pudding, and although it's not as popular these days, nearly all of us have eaten a version of this dish at some time or another. It was usually served as breakfast or dinner, and sometimes as a mild, comfort food when we were sick.
A couple of readers recently mentioned that they would like a recipe for it, so I set out to do that. And while I was at it, I decided to answer some of the questions I got from you over the years.
What is maicena?
Maicena, or cornstarch, is the starch that is extracted from corn and used in the kitchen most commonly as a thickener.
What is the difference between cornmeal and cornstarch?
While cornstarch, (or cornflour in the UK) is simply the starch extracted from the corn, cornmeal (harina de maíz) is obtained by grinding the whole grain and contains more fiber and less starch. Cornstarch is a very fine white powder, cornmeal is yellow and coarse. Their use is not interchangeable.
How do you call it, maicena or maizena?
It is called maicena (in Spanish), or cornstarch. Maizena® is a popular commercial brand of cornstarch.
Our recipe to make maicena
This maicena pudding dessert is very easy to make, and the most important trick is to keep stirring during cooking or it will become lumpy. The touch of the coconut is a fantastic contrast with the softness of the custard, although it is not part of the traditional presentation.
Serving it as a dessert convinces the kids to try it. Because anything served as a dessert is better.
Buen provecho!
Vanilla and Chocolate Maicena Pudding Recipe
Ingredients
Chocolate maicena
- 3 cups of whole milk [0.7 l]
- ¼ cup of cornstarch
- ½ teaspoon of salt
- ½ cup of unsweetened cocoa powder [16 g]
- ¾ cup of sugar [73 g]
Vanilla maicena
- 3 cups of whole milk [0.7 l]
- Seeds of ½ vanilla pod
- ⅓ cup cornstarch
- ½ teaspoon of salt
- ¾ cup of sugar [73 g]
To garnish
- ¼ cup of toasted coconut flakes
Instructions
Mixing: Pour the milk into the pot and add the vanilla if you are making vanilla pudding. Sift cornstarch, salt, cocoa (if you are making chocolate pudding), and sugar together, and mix with the milk.If there are lumps, strain to make a completely uniform mixture and remove any solids that did not dissolve.
Cooking: Bring to medium heat, and continue stirring uninterruptedly for 10 minutes, or until the consistency is a little more liquid than condensed milk. Don't worry if it seems too runny, it will thicken in the next steps. If you are serving it as breakfast, see notes below.Remove from heat.-
Cooling: Pour into another bowl and continue stirring until it cools to room temperature. This will help it thicken a bit and prevent it from forming a crust as it cools.Pour into serving bowls and place in the refrigerator to chill slightly (half an hour to an hour). The cold in the refrigerator will help it finish thickening.
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Serving: Remove from the refrigerator and top with some toasted coconut (this is optional).
Hi Aunt Clara,
I Love Your Website. You should rhink of getting an application for it. I think it would do great.
I'm sorry to hear you weren't feeling well! Lots of travel can really knock you out especially with the time differences too...Hopefully you're doing better now!
-Kelsey
MI receta favorita de cuando era nina.