Brazilian recipe
Sweet Pamonha Recipe with Fresh Corn
Learn how to make creamy, flavorful sweet pamonha using fresh corn, grated coconut, and sugar. Easy recipe perfect for festivals and desserts.
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Ingredients
1 glass of water
A pinch of salt
2 cups of sugar
1 cup of grated coconut
12 fresh corn cobs with husks
A pinch of salt
2 cups of sugar
1 cup of grated coconut
12 fresh corn cobs with husks
Where to find ingredients
Look for fresh corn cobs at local vegetable markets or supermarkets in the produce section. In Indian grocery stores, you might find fresh corn or frozen kernels. For grated coconut, check the frozen section or desiccate your own coconut at home. Corn husks are available in the dried goods aisle or in stores specializing in Latin or Asian ingredients. If fresh corn isn’t available, frozen corn kernels can be a good substitute. Fresh corn is best for authentic flavor, but frozen works well in off-season.
Preparation method
- Carefully remove the kernels from the cobs by slicing close to the cob or gently scraping
- Blend the kernels with water in a blender until smooth
- Add the grated coconut, sugar, and salt to the mixture and stir well until combined
- Take small portions of the batter and wrap them in corn husks, forming neat packets
- Fold the husks and tie them securely to prevent leaks during cooking
- Bring a large pot of water to a rolling boil
- Submerge the pamonha packets one by one into the boiling water, maintaining a steady boil
- Cook for about 40 minutes until firm and cooked through
- Remove the pamonhas with a slotted spoon and let cool in a cool place
- Serve the sweet pamonha with tea or grated cheese, as preferred
Observations
Sweet pamonha is a beloved Brazilian dessert made with fresh corn, offering a soft texture and irresistible flavor. In this recipe, we use the entire cob, wrapping the mixture in corn husks for shaping and cooking, resulting in a homemade treat that’s aromatic and full of flavor. Ideal for those seeking a simple, budget-friendly dessert that’s rich and satisfying.
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