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.

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Prep Time 25

Cook Time 45

Servings 8 pamonhas

Ingredients

Kernels and husks from 5 ears of corn
⅓ cup milk
¾ cup sugar
1 tbsp melted butter
A pinch of sea salt

Instructions

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!