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Prep time
15 minutes
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Cook time
1 hour
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makes
10 to 12 güanimes
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Ingredients
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2 cups
yellow cornmeal
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1
ear fresh corn
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2 cups
coconut milk
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1 cup
light brown sugar
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1 teaspoon
kosher salt
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8 tablespoons
(1 stick) unsalted butter
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10-12
banana leaves (cut into squares large enough to wrap the dumplings)
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Kitchen string or twine, for wrapping
Directions
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Bring a large pot of water to a boil. Clean the banana leaves and heat them slightly over a flame or in a skillet to make them pliable. Cut them into approximately 8x8-inch squares.
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Heat water and coconut milk in a pan until simmering. Add brown sugar and salt, stir to dissolve.
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Add cornmeal and stir until the mixture forms a soft, cohesive dough. Adjust with a bit more cornmeal or water if needed.
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Take a portion of the dough and shape it into a log, about 4 inches long in the center of the banana leaf square.
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Fold the banana leaf around the dough, making a sausage shape, and tie each end closed with string.
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Place the güanimes in the boiling water and cook for 45 minutes to an hour, until they are firm.
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Remove the güanimes from the pot, allow them to cool slightly, then unwrap and serve warm.
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