These corn cakes are like the Bollos de Mazorca (page XXX) of the center of the country, Cundinamarca, where our capital is. Although they differ in ingredients and cooking procedure, they are alike in form and taste. This is another recipe from my friend Amparo in Panamá.
Ingredientes:
- Kernels from 12 to 16 ears of corn about 7 cups of kernels ½ pound 1 ¼ cup) grated white farmer’s cheese*
- 8 tablespoons butter
- 2 tablespoons Aguardiente* or aniseed liqueur
- 2 tablespoons sugar
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- 1 pinch salt
- Pass the raw corn kernels through the finest disc of a molino* or meat grinder into a bowl. You will get about 4 cups total of a smooth paste of milled corn.
- Add the cheese, butter, Aguardiente, sugar, vanilla, baking powder, and salt, and mix well with a fork or wooden spoon.
- Divide the mixture in 8 to 12 portions, approximately ½ cup each.
- Traditionally, these are cooked in fresh corn husks. You can also prepare them in foil. Cut 8- by 6-inch strips of aluminum foil. Place one portion of the corn mixture (½ cup ) on each strip. Wrap as you would an envelope, folding in the top and bottom; use more than one husk if necessary to complete the task. Roll into log forms, and cover completely with the aluminum foil. (If using corn husks, tie with string.) Seal the foil carefully before rolling them to prevent leakage of water into the cakes or of the corn mixture into the cooking water.
- Pour in the bottom of a large stockpot enough water to cover to a depth of 1 inch. Place a rack over the water; place the wrapped cakes on the rack standing up. They will hold each other upright. Simmer over low heat, covered, for 2 hours. Check every so often to make sure the water has not evaporated out, and add more if necessary.
- Let rest for 5 minutes before serving. Peel and serve.
