Chicheme
Difficulty
Medium
Ingredients
1
kg pujagua corn
2
piece(s) sweet tapas
400
gr ginger
1
kg sugar
Directions
- The pujagua corn is soaked, then washed and cooked a little bit so it partially boils, then the water is drained and it is ground finely.
- It is dissolved in enough water and strained first with the strainer, then with the cloth strainer. When it is well strained, it is cooked with the sugar until it thickens like atole, it should be stirred constantly without stopping since it sticks and gets smoky.
- It is allowed to cool and is dissolved with water so that it becomes like a thick fresh drink, it is left in a clay pot or plastic container, the ginger and the blocks of dulce are added, for 3 to 4 days so that it becomes tender.