For the dough:
500 g of yellow cornmeal
2/3 cup of raw cassava flour
2 cups of boiling water with 1 tablespoon of oil
2 1/2 to 3 1/2 cups of cold water
For the filling:
1 cup of sweetened condensed milk
6 bananas sliced into fine rounds
For the syrup:
2 cups of sweetened condensed milk
1/2 cup of water
For the dough:
500 g of yellow cornmeal
2/3 cup of raw cassava flour
2 cups of boiling water with 1 tablespoon of oil
2 1/2 to 3 1/2 cups of cold water
For the filling:
1 cup of sweetened condensed milk
6 bananas sliced into fine rounds
For the syrup:
2 cups of sweetened condensed milk
1/2 cup of water
In a bowl, mix the cornmeal and cassava flour, breaking up any lumps
Add boiling water and stir with a spoon until well combined
Gradually add cold water and knead with your hands until you get a pliable dough that can be rolled out
Roll out the dough thinly over a lightly floured surface and cut into rounds of about 8 cm in diameter (if desired, you can shape the puddings by hand)
Fill each pudding with a little sweetened condensed milk and banana slices
Press the edges together with a fork
Fry in hot oil
For the syrup: place the sweetened condensed milk in a saucepan and bring to a simmer over low heat, stirring constantly until it thickens
Add water and continue stirring until the syrup has thickened slightly
Remove from heat and pour over the puddings
Obs.: Puddings are typically served at coffee time, afternoon tea or with coffee in the evening
They can also be filled with cooked ground meat (beef or pork).
