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- Ingredients
- Recipe
- Large Cobs6 unit(s)
- Whole milk300 ml
- Unsalted butter1 tablespoon
- Tea water1/2 teaspoon
- Salt1 teaspoon
- Start by removing the corn from the cob (threshing) - or use 2 drained cans of corn (without the water). Wash the corn and remove the lint if there is any, place it upright on a board and with the help of a knife, remove all the grains of corn by cutting from top to bottom.
- Grating the corn to prepare the pamonha Then transfer the corn kernels to a blender, add the milk (you can use coconut milk), the butter and the sugar - if you want to make salted pamonha, add another 2 tablespoons of butter + 100 ml of milk, remove the sugar and add 50g grated cheese optional and a little more salt. Beat everything until it's homogeneous - the dough can't be too liquid, otherwise add more corn.
- putting the ingredients into the blender Transfer the mixture from the blender to tamale bags, or to bags that can go to the freezer/microwave in the size you want. Add a little and knead well.
- putting the tamale in the bag Fill a pot with water, but not to the brim. Bring to a boil and wait for it to boil. Once the water starts bubbling, place the bags one by one.
- Let it cook for 35-40 minutes. Turn off the heat and carefully remove the bags from the water and transfer to another container. Allow to cool completely, about 20-30 minutes or so. waiting for the sachet tamale to cool inside a glass mold Open the bag and take out your pamoha. mush in the cold bag Serve hot or chilled.
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