Did you know that hominy comes in another form besides the can? I didn’t. I thought hominy was simply that puffed up, wet, white corn kernel sold at the grocery store in the same spot as other canned corns. I had even used it once or twice in a pork-based chili dish.I was reading Pink Bites a few weeks ago and came across a recipe for Canjica, a sweet dish common in southern Brazil. My first thought was – wow, I didn’t realize hominy existed in the dry form. My next thought was – I actually think I’ve had that before, but didn’t know the name. That happens a lot for me.
Corn is abundant here and not in the same processed, chemical way it is slipped into packaged foods in the US. I’m talking the ground, steamed or recipe ingredient way. There is a least one restaurant here completely devoted to all things corn and one of the items on their menu is canjica.
Canjica is both the name for the dry hominy as well as for the dish itself. It is a dessert similar to a sweet rice pudding. It combines sweetened condensed milk with the flavors of coconut and around here it has peanuts mixed in. You will need whole milk, coconut milk and unsweetened shredded coconut in addition to the sweetened condensed milk. Cinnamon and cloves are the star spices in this dish.
I won’t copy the recipe here since you can head over to Pink Bites and see her version and translation as Hominy and Coconut Pudding. She deserves full credit for my inspiration to try this dish.
I cut her recipe in half because I didn’t want it left around the apartment all week. I also skipped the peanuts. I know that is how it is traditionally made, but I wanted to simplify the flavors and enjoy the coconut. I also cooked mine a bit longer to get it thicker. I like a thicker consistency in my grain puddings.
You should be able to find the canjica at a Latin market in your area. Oh, and be sure to plan ahead as you will need to soak it overnight before getting started. It is a bit more labor intensive that a sweet rice, but completely worth it. The canjica itself gives a unique texture to the dish and then of course there is all the yummy creaminess of the milks. I like mine served warm and my husband likes his cold. It is really great both ways.
Didn’t know that about hominy!! Looks like a great dessert.
Hey! I could even taste it just by reading to your post today. How I love Canjica! One of my favorite dessert specially around June Festival time. Hope you enjoy it! Have a great day!
How fun to learn about a new dessert! It sounds excellent!
i’m like you – have only had hominy from a can and in savory dishes. the dessert looks great though.
VeggieGirl – Thanks! It was an eye opener for me.
Vanessa – I want to try it at a festa junina this year. I have been to one, but I’m not sure if they had it. Chances are they did and I just didn’t know what it was! 🙂
5 Star – I think the dessert category is my favorite when it comes to other cultures. 🙂
lauren – It is a really different way to have it based on what I’m used to. Very good!
So, is it like rice pudding? Mmmm warm or cold!
For a start, I’ve never had hominy, and wasn’t entirely sure what it was, so I had no preconceptions about it being canned or otherwise 🙂
The canjica is interesting, but to eat it, I would have to overcome my aversion to anything that’s like sweet rice first. It seems to be a deep-seated childhood memory but I just can’t bring myself to try sweet rice, though I keep telling myself that someday I will and I might even surprise myself in so doing!
sounds delicious!!
I had the same misconception about hominy – I’ve only ever had it in posole and think of it as giant, soft corn kernels! I LOVE rice pudding so I know I will enjoy this as well. I’ll be sure to look for this type of hominy. Thanks for highlighting this dessert!
I’ve only had hominy in soup! And it wasn’t very good soup. Canjica sounds delicious!
Michelle – Very similar, but I like it better b/c it has more texture to it than the rice.
Daily Spud – I had never actually had sweet rice until we moved to Brazil. I will admit it is a bit of a strange combo for me. I have to say I like canjica better. It isn’t as mushy as rice can be sometimes.
cleanveggie – It is and dangerously so sometimes. I have to watch my consumption of sweetened condensed milk down here. It is everywhere.
Tangled Noodle – Interesting, isn’t it? You will love this, I am sure. I’d love to hear about it if/when you try it.
Reeni – The canned version can be hit or miss, for sure. Sometimes it is too soggy for my taste. I hadn’t considered using the dried version in something savory. That might be a good idea.
I’ve never heard of canjica, but it sounds great and the top photo of the dessert looks deliciously creamy. As you said, it does look like sweet rice pudding, which I love, and the ingredients included in it are all stars in my book! 🙂 Thanks for pointing us in the direction of Pink Bites and her recipe!
Sapuche – You are welcome. I discovered her blog several months ago and love it. I was drawn to it of course b/c she features Brazilian dishes and I was glad to know I’ll still be able to find some of these ingredients when we move back to the US. She takes wonderful photos as well.
If you cook canjica in a pressure pot it eliminates the need to soak it overnight and only takes about an hour to cook.
Hi – Thanks for the tip! I don’t use a pressure cooker (they scare me a bit). However, a lot of people we knew in Brazil used them for their beans. This advice will help out those who do use one though. I know they can be very helpful I just haven’t overcome my fear. 🙂
I’m having some right now for the fiirst time. My husband brought it home from a brazilian client that gave him some as agift. I love the taste and the texture.