Chicheme (Vegan, Gluten Free)
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 cups dried hominy ((330g))
- 2 large cinnamon sticks
- 6 cups water ((1.42 litres))
- 3 cups almond milk ((710ml))
- 1 tsp vanilla extract ((4g))
- ยฝ tsp pink salt ((3g))
- a jar of condensed coconut milk
Method
- Thoroughly rinse off the hominy corn and transfer it to your inner pot.
- Proceed to add the cinnamon sticks along with the water.
- Select "pressure cook" on "high" and adjust the +/- to 30 minutes.
- Place the lid on the instant pot and flick the valve to "sealling".
- The pressure cooker will take several minutes to reach pressure before it begins to cook.
- After the given time, leave to instant pot to perform a natural release of pressure for 10-15 minutes.
- Flick the valve to "venting" to release any excess pressure then remove the lid.
- Use a spoon to check the readiness of the hominy by squeezing it between your fingers, it should be soft and easy to squash (that means it is ready).
- Add the nutmeg.Stir in the vanilla, almond milk and coconut condensed milk (to taste).
- Remove the cinnamon sticks and discard them.
- Leave to completely cool, transfer into glasses and then place in the refrigerator.
- Rinse the hominy several times in warm water to release some of the lye/lime before finally placing the hominy in a large bowl with water (not the 6 cups) and soak overnight.
- The next morning drain off the water and rinse again.
- Pour the hominy into a medium size saucepan with the 6 cups of water along with the cinnamon sticks and then bring to a boil.
- Reduce the heat to medium-low, cover the saucepan with the lid and allow to simmer.
- Check the saucepan frequently to ensure there is enough water, it should take almost an hour for the hominy to soften and there should be just enough water in the pan to cover the corn.
- Once cooked remove the saucepan from the stove then proceed to stir in the almond milk, vanilla, nutmeg and condensed coconut milk (to taste)
- Allow the chicheme to completely cool before refrigerating.