Mush Mogi Mirim

Mush Mogi Mirim

ingredients:

24 ears of corn early
6 tea cups cow's milk, unboiled
1 cup sugar, or to taste
1 pinch of salt
2 tablespoons powdered milk (optional)

Other Ingredients:

2 liters of cold water, to cook the pamonhas

Preparation:

Take the leaves and the hair of corn cobs.

Use a soft brush to remove hairs that are
trapped between the grains.

Wash the spinach under running water.

With a small knife and place the sharp spike in foot
Cut the corn grains and close to the cob and scrape off as much
possible to take all the starch from corn.

Beat in the corn grains blender with the milk gradually.

Once you hit the blender, strain through a fine sieve,

Add sugar and salt mix well place within the
bags of corn husks.

With straws of ears, make bags sewing them will
machine and leaving an open side to put the mass of
corn, or make folds so that the liquid can not escape.

Pouring some of the corn dough in each of the
bags and tie with a ribbon straw corn itself,
tighten, fold down ear.

Fill only half of the bags of corn husks.

Put on the fire a large saucepan with 2 liters of cold water,
when boiling put the bags of mush on foot, leaving
put cooking about 30 minutes, or until
firm.

Drain and serve warm. Or cool.

You can also cook in a water bath

Note:

If you do not want to use the blender, grate the ears down the drain
thin, continue the recipe in the same manner as the previous
     
Note:

Add to market the ingredients below.
        
           2 tablespoons milk powder or
           2 tablespoons cornmeal or dainty
           2 tablespoons cornstarch, dissolved in milk