From the recipe collection
Kapeng Mais Tinigib
Native Tinigib white corn roasted until nutty, ground, and brewed into a caffeine-free kapeng mais with milk or muscovado if desired.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- Makes 6 cups
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Ingredients
Tick ingredients as you prepare.
Method
- Sort the dried corn carefully and discard stones, insect-damaged kernels, and anything with a musty smell.
- Toast in a dry heavy pan over medium-low heat for 15–20 minutes, stirring constantly, until evenly deep golden and nutty.
- Spread the kernels on a tray and cool completely; trapped heat can create condensation during storage.
- Grind the roasted corn coarsely in short pulses. Fine powder makes the brew cloudy and difficult to strain.
- Combine 1 cup ground roasted corn, the water, and pandan if using. Bring to a boil, then simmer gently for 10 minutes.
- Rest off the heat for 5 minutes and strain through a cloth filter or fine coffee filter.
- Taste black first, then add muscovado, milk, and a tiny pinch of salt as desired. Serve hot or chill quickly for iced coffee. Store unused roasted corn airtight and dry.