Pamonha

1

Bring 6 liters of water to a boil in a large pot

Remove the silk from the corn, saving the longest and largest pieces

Wash under running water and dry

Thread them onto a string or follow the steps below

2

In a large bowl, wash the corn husks and then grind the corn into a fine powder

Reserve the cobs and place them in a large tub

Drain the liquid from the pot and add it to the ground corn and mix

Mold the mixture onto a strainer, scraping with a wooden spoon to remove excess liquid

Discard the bagasse

Add the sugar to the corn and mix

3

Divide the mixture among small bags and close them with twine

Place them in the pot with boiling water and cook for 50 minutes or until firm

Drain and let cool

Cool in the refrigerator for six hours

If desired, before serving, pass the pamonhas through boiling water to reheat.