Pamonha (Sticky Corn Cake Bundles)
Pamonha is a popular dish in Brazil, particularly in Mina Gerais and São Paulo. Made with fresh corn and milk that’s wrapped and cooked in corn husks, this sweet version has a wonderful texture somewhere in between corn pudding and mango sticky rice. Enjoy piping hot or cooled with a cup of coffee as a nourishing breakfast or delightful dessert.
- Kernels and husks from 5 ears of corn
- ⅓ cup milk
- ¾ cup sugar
- 1 tbsp melted butter
- A pinch of sea salt
- Blend corn kernels and milk together into a smooth purée.
- Add in sugar, melted butter, and salt to the purée. Mix well until a thick batter is formed.
- Wash corn husks and blanch in water for a few seconds to allow them to soften. Pat dry and let cool.
- Fold each husk into a small cup, fill with a generous dollop of corn batter, form into a package, and tie with twine. (Refer to instructions down below for how to properly fold).
- Place them in boiling water, covered, for 45 minutes or until they’re firm. Remove with a slotted spoon, unwrap, and serve hot or cold. Enjoy!
How to fold pamonhas
- Take a corn husk and curl it lengthwise to form a tube, allowing about 1 inch of overlap at the seam.
- Fold the tube in half to form a small cup.
- Fill with about 1/2 cup of filling, leaving an inch of space at the top.
- Wrap with 2 additional husks, one on each side, making sure to line up the bottom edges.
- Fold down the outer husks tightly to form a package.
- Tie with twine the way you would a gift or roast, and get ready to boil!
Recipe adapted from Sabor Brasil - https://www.saborbrasil.it/en/pamonha-sweet-corn-mush/ Folding instructions courtesy of Mara Caprio Culinária e dicas