INGREDIENTS:
- 2 cups scraped young corn (from fresh corn on the cob), reserve the corn husks and cobs
- 3/4 cup scraped young coconut meat (buko)
- 2 egg yolks
- 1 can condensed milk
- 2 tbsp melted butter
- 1/4 cup cornstarch
HOW TO MAKE:
- Place all the ingredients in a mixing bowl and mix together.
- 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 the mixture into middle of the corn husk.
- Roll the 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 the saucepan. (make sure that water does not reach corn mixture or this will dilute pintos and ruin pudding).
- Heat the saucepan and steam for 20 minutes (the taste of corn cob adds flavor to pintos).
- Remove from heat, then allow to cool before serving. Enjoy!
IMAGE: bucaio.blogspot.com
Also try: Binaki
