Pamonha (Sticky Corn Cake Bundles)

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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

  1. Blend corn kernels and milk together into a smooth purée.

  2. Add in sugar, melted butter, and salt to the purée. Mix well until a thick batter is formed.

  3. Wash corn husks and blanch in water for a few seconds to allow them to soften. Pat dry and let cool.

  4. 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).

  5. 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

  1. Take a corn husk and curl it lengthwise to form a tube, allowing about 1 inch of overlap at the seam.

  2. Fold the tube in half to form a small cup.

  3. Fill with about 1/2 cup of filling, leaving an inch of space at the top.

  4. Wrap with 2 additional husks, one on each side, making sure to line up the bottom edges.

  5. Fold down the outer husks tightly to form a package.

  6. 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
 https://www.youtube.com/watch?v=56c5g_DsO88