Cebuano Corn Pudding


Ingredients:

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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