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.