Pamonha

Instructions

1. Carefully peel back the husks from the cobs without tearing them, keeping the largest and most pliable ones. Wash them and soak them in lukewarm water.
2. Shuck the corn and blend it finely with the coconut milk, keeping a slightly grainy texture.
3. Add the sugar, the pinch of salt, the melted butter and the cinnamon, then mix until you have a smooth, creamy paste.
4. If the paste is too runny, gradually add the corn flour until it holds its shape on a spoon.
5. Spread a spoonful of paste in the centre of a husk, add the cheese or raisins, then fold the husk into a tight rectangle. Tie with a thin strip of husk or string.
6. Stand the parcels upright in a large pot with a little water at the bottom, cover and steam for about 1 hour, checking that there is still water.
7. Let them cool for a few minutes before serving: the paste should come away cleanly from the husk.