Pamonha (Sweet Corn Cake) - Dairy & Egg Free
A delightful dairy-free and egg-free take on Pamonha, a traditional Brazilian sweet corn cake. Perfect for a comforting and naturally sweet snack.
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Ingredients
- 6 cups Fresh Corn Kernels
- 1 can Coconut Milk
- 1/2 cup Granulated Sugar
- 2 tbsp Coconut Oil
- 1/4 tsp Salt
- 6 Corn Husks (optional)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1If using corn husks, soak them in warm water to soften.
- 2In a blender or food processor, blend the corn kernels, coconut milk, sugar, coconut oil, and salt until smooth.
- 3If using corn husks, spoon the corn mixture into the husks and tie them securely. If not using husks, pour the mixture into a greased baking dish.
- 4Steam the pamonha in a steamer or a pot with a steamer basket for 40-45 minutes, or until set. If baking, bake in a preheated oven at 175°C for 45-50 minutes, or until set.
- 5Let the pamonha cool slightly before serving. Serve warm or at room temperature.
Substitutions
Dairy Milk → Coconut Milk
Butter → Coconut Oil
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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