Half a kilogram of white corn
Seven cups of water
One cup of coconut milk (240g)
Two tablespoons of salt
One tablespoon of cornstarch
Half a kilogram of white corn
Seven cups of water
One cup of coconut milk (240g)
Two tablespoons of salt
One tablespoon of cornstarch
Leave the corn in soaking liquid overnight, in seven cups of water
The next day, cook the corn in its own liquid in a pressure cooker for 30 minutes, starting from when it reaches boiling point and the valve begins to bubble
Once cooled, open the cooker
Add coconut milk and salt
Cook while stirring until the liquid is well evaporated and the corn is cooked and has a thick creamy consistency
Add dissolved cornstarch in a little water and cook until the mixture is well pasty
Remove from heat and spread onto a 23x35cm baking dish, moistened with water
Let it cool well and cut into rectangular pieces
Serve cold and cut into 21 portions.
