INGREDIENTS

INSTRUCTIONS

In a 4 - 5 qt. pan, heat milk over low heat to 110F degrees.  Mix in
rennet with cold water, 3/4 cup of the sugar and vanilla.  Stir
thoroughly into milk.  Let stand at room temp until set.  (About 1
hr.) With sharp knife, cut straight through mixture to bottom of pan
creating a grid like pattern of 1 - 2 inch squares.  Set pan over
lowest heat and cook, uncovered, until the chongs are white and
tender-firm to the touch. (About 6 hrs.) Do not stir during this
cooking time.  Check mixture occasionally to be sure it is not hot
enough to cause motion in the pan, which will break up chongos. In 3  ~
4 qt. pan, combine cinnamon, remaining 1 cup sugar, and water (or  use
the chongos liquid carefully siphoned out of the pan and pouring
through cheese cloth or paper-towel-lined sieve adding enough water  to
make 2 cups). Bring sugar/water mixture to a boil and cook,  uncovered,
for 5 minutes. Turn off heat. With a slotted spoon, gently  transfer
chongos to hot syrup. Let stand until luckwarm or chill  prior to
serving. If made ahead, cover and refrigerate for up to 2  weeks. To
serve, spoon several chongos and some syrup into individual  bowls.
NOTES : Prep time- 25 minutes; Standing time- 1 hr; Cook time-  6 hrs.
Although cooking time is long for this dessert, once the  initial prep
time is complete (about 25 minutes) and you allow for  the standing
time, you then basically allow this 'pudding' to cook  undisturbed for
6 hours so it's not an overall time consuming nor  laborious task.

A Message from our Provider:

“The Will of God will never take you to where the Grace of God will not protect you.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 256
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 99.8mg
Potassium: 224.1mg
Carbohydrates: 64.1g
Fiber: 1.4g
Sugar: 61.8g
Protein: 1.2g