Pamonha From Corn
View in original language
- 8 ears of green corn with straw8 unit(s)
- One tablespoon of butter1 tablespoon
- 1 and 1/2 cup of sugar1 cup
- 1/2 cup of milk tea1 cup
- 1 pinch of salt1 to taste
- Cut the ends of the cobs with a knife. Clean the cobs and reserve the larger straws to wrap the pamonhas.
- In a pan, heat the milk (which can be coconut, if you prefer) and the butter until melted. Reserve.
- With a knife remove the kernels from the cobs. Blend the beans in a blender until creamy. Add this mixture to the reserved milk, add the sugar, salt and stir well.
- Soak the reserved straws in boiling water for a few seconds. Separate two straws for each pamonha. Take the first, fold the sides and the tip, forming a bag.
- Fill the bag with the tamale liquid and cover with the other straw, folding the sides and the tip. Tie the ends, corner to corner, with a string. Place the pamonhas in a pan with water, one by one, and cover with the cobs. Keep in the fire for 1 hour or until the straw is well yellowed.