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You are here: Home / Native Delicacies / Sweet Corn Tamales (Pintos)

October 7, 2013

Sweet Corn Tamales (Pintos)

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A native delicacy pudding made by cebuanos made from young corn kernels, buko meat and milk. Since it is wrap in corn husk, it is also known as “PINTOS”, a popular cebuano delicacy made from ground corn and wrapped in corn husk.

 

Sweet Corn Tamales

How to Make Sweet Corn Tamales (Pintos)

Manny
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Native Delicacies
Cuisine Filipino
Servings 3 servings

Ingredients
  

  • 2 cups scraped young corn from fresh young corn on the cob
  • 3/4 cup scraped young buko
  • 1 can condensed milk
  • 2 egg yolks
  • 2 Tbsp. melted butter
  • 1/4 cup cornstarch

Instructions
 

How to cook Sweet Corn Tamales (Pintos):

  • Mix all ingredients. 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 young corn mixture into middle of corn husk.
  • You may roll 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 saucepan.
  • Take care that water does not reach corn mixture or this will dilute pintos and ruin pudding.
  • Steam for 20 minutes. The taste of corn cob adds flavor to pintos.

 

Sweet Corn Tamales

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Filed Under: Native Delicacies Tagged With: cebuano corn pudding, corn pudding

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Comments

  1. kerwin says

    February 11, 2015 at 9:49 am

    thanks a lot… i will try this sometimes…

    Reply

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