Majarete: pudín de maíz venezolano
El majarete es un postre tradicional venezolano similar a un pudín, elaborado con leche de coco, papelón (azúcar de caña sin refinar) y harina de maíz (que le da su consistencia característica).
- 600 ml coconut milk
- 1 tbsp sweet anise seeds
- 5 cloves
- 2 cinnamon sticks
- 70 g papelón or panela ((or grated unrefined sugarcane))
- 1 pinch of salt
- 200 g pre-cooked corn flour
- ground cinnamon (for garnish)
- In a saucepan, combine the coconut milk, sweet anise seeds, cloves, cinnamon sticks, salt, and papelón. Place over medium heat and stir until the papelón is completely dissolved. Bring the mixture to a gentle simmer.
- Let the mixture simmer for about 10-15 minutes, stirring occasionally to infuse the flavors.
- After simmering, remove the saucepan from the heat. Using a fine mesh strainer, strain the mixture to remove the sweet anise seeds, cloves, and cinnamon sticks.
- Return the strained mixture to the saucepan and place it back over low heat.
- Gradually add the pre-cooked corn flour to the mixture, stirring constantly to prevent lumps from forming. Continue stirring until the mixture thickens to a pudding-like consistency.
- Taste and adjust the sweetness and saltiness according to your preference. Add more papelón if needed.
- Once the mixture has thickened, remove the saucepan from the heat.
- Pour the majarete mixture into individual serving bowls or a large bowl (you can also use a gelatin mold). Smooth the surface with a spatula or the back of a spoon.
- Allow the majarete to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill for at least 2 hours, or until completely set.
- Before serving, sprinkle ground cinnamon over the top of the chilled majarete for garnish. Serve the majarete cold as a refreshing and creamy dessert option.
Majarete is a traditional Venezuelan dessert akin to a pudding and made with coconut milk, papelón (unrefined cane sugar), and corn flour (which gives it its distinctive consistency). It.
Majarete is cooked slowly over low heat, constantly stirring as if making polenta. The name comes from the verb “majarear,” meaning to crush or grind, referring to the preparation process.
Rooted in pre-Columbian indigenous cuisine, majarete evolved with the arrival of European colonizers. However, it stands out as one of the few desserts lacking the basic trifecta of pastry: wheat flour, sugar, and butter. Instead, it’s sweetened with papelón, and the fatty content comes from coconut milk, making it a uniquely healthy, vegan and gluten-free dessert option.
Although sweet, it’s not overly cloying. In fact, its café con leche color comes from the papelón/piloncillo; so, if you prefer to adjust the sugar content, I suggest adding refined sugar to avoid significantly altering the dessert’s color.
Enjoy!