From the recipe collection
Pintos
Sweet steamed corn cakes wrapped in corn husks, a Northern Cebu delicacy related to binaki but locally distinct.
- Prep time
- 25 min
- Cook time
- 35–45 min
- Yield
- 12–16 pieces
- Audio recipe
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Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
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Method
- Choose young sweet corn and reserve the clean inner husks. Scrape the kernels from the cobs and collect the milky pulp.
- Blend or grind coarsely; the mixture should be creamy with small visible pieces rather than completely smooth.
- Mix in coconut milk, sugar, butter, flour or rice flour, baking powder, and salt.
- Rest 10 minutes, then steam a teaspoon-size tester in a small cup. Add a little flour if it stays wet, or coconut milk if dense.
- Soften the husks in hot water, pat dry, and overlap two if they are narrow.
- Spoon in 2–3 tablespoons batter and fold into the shorter rectangular shape associated with pintos, tying crosswise if needed.
- Steam 25–35 minutes, until springy and no wet batter remains at the centre.
- Rest 5 minutes before opening and serve warm or room temperature.
