Ingredients
Original recipe: 8 small cakes; 2 per serving. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 600 gfresh sweetcorn kernels
- 60 gmasa harina made from 100% corn
- 30 gunsalted butter, melted
- 1 tbspsugar
- ½ tspsalt
- 4 eachfood-grade banana-leaf rectangles, about 25 by 30 cm, thawed and wiped clean
- 1 tspneutral oil for leaves
- 120 gsour cream for serving
Make it
- Pulse the corn in a food processor until a thick, coarse puree forms. Stir in masa harina, melted butter, sugar and salt. Let stand while preparing the leaves; the batter should mound softly rather than run like crepe batter.
- Warm the banana leaves briefly in a dry pan over low heat for 15–20 seconds per side to make them flexible. Brush the inner surfaces lightly with oil.
- Divide batter among the four leaves, spreading each portion into two thin adjacent ovals about 1 cm thick. Fold the leaf over to cover the batter completely.
- Cook the packets on a griddle over medium-low heat for 5–6 minutes per side, working in two batches. Open one carefully: the cakes should be set and the corn fully cooked, with no wet raw batter in the middle.
- Lift the cakes from the leaves and serve two small cakes per person with sour cream. Discard the leaves; they are cooking wrappers, not part of the edible portion.
Ingredients, recipe context & sources
Ingredient flags: Milk. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.