2 cups scraped young corn (from fresh young corn on the cob)
3/4 cup scraped young buko
1 can condensed milk
2 egg yolks
2 tbsp. melted butter
1/4 cup cornstarch
How to cook Cebuano Corn Pudding:
Mix all ingredients. Prepare fresh husk of young corn. Use husk
near the cob as it is the best part and easier to handle.
Drop a heaping tablespoon of young corn mixture into middle of
corn husk. You may roll husk lengthwise and tie ends or bring two
ends together, tie then push mixture to center.
Cut corn cobs and arrange at bottom of saucepan to create a bed
for pintos. Add water to saucepan.
Take care that water does not reach corn mixture or this will dilute
pintos and ruin pudding. Steam for 20 minutes. The taste of corn
cob adds flavor to pintos.
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