Canjica

Method

1. 1

   Soak the corn

   Cover the hominy corn with plenty of cold water and soak for at least 8 hours or overnight at room temperature.

2. 2

   Drain and rinse

   Drain and rinse the corn.

3. 3

   Simmer the corn

   Put the corn in a large saucepan with 1.5 litres fresh water, the cinnamon stick and cloves. Bring to the boil over high heat for about 5 minutes.

4. 4

   Cook until tender

   Cover and simmer over low heat for 60 to 75 minutes, until the grains are tender all the way through. Check the water level occasionally and add hot water if needed; the corn must stay submerged.

5. 5

   Add the milks

   Fish out the cinnamon stick and cloves. Add the whole milk, coconut milk, condensed milk, desiccated coconut and salt, then stir over medium heat for 5 minutes until steaming.

6. 6

   Thicken gently

   Reduce the heat to low and simmer uncovered for 15 to 20 minutes, stirring often, until creamy and the corn is soft. Stir right across the base of the pan.

7. 7

   Serve

   Spoon into bowls and dust with ground cinnamon. Serve warm, or cool and refrigerate until chilled.

Tips

• Keep the corn submerged during its first simmer, topping up with hot water if needed.
• Stir across the base of the pan often during the final simmer, where condensed milk can catch.
• The pudding thickens as it stands, so allow for this when judging its consistency.

Swaps

• Use light coconut milk in place of whole coconut milk for a less rich pudding.
• Use a small piece of cinnamon bark in place of the cinnamon stick, keeping the cloves as listed.

Storing

Cool and refrigerate in a covered container for up to 3 days; reheat gently, stirring in a splash of milk if needed.