👨‍🍳 作り方

1. 1

   Prepare the corn: Cut the kernels off the cob. You can grate them using a fine grater or pulse them in a food processor until finely ground but not a smooth paste. You want some texture.

   💡 プロのコツ: Using a food processor is faster, but grating by hand can yield a more rustic texture.
2. 2

   In a large bowl, combine the ground corn kernels, milk (or coconut milk), sugar, melted butter, and salt. Mix well until all ingredients are incorporated.

3. 3

   Prepare the wrappers: If using banana leaves, wash them and briefly pass them over a flame or dip in hot water to make them pliable. Cut into squares of about 6x6 inches. If using parchment paper, cut into similar-sized squares.

   💡 プロのコツ: Banana leaves impart a subtle aroma.
4. 4

   Spoon about 1/4 cup of the corn mixture onto the center of each banana leaf or parchment paper square. Fold the edges to create a sealed packet, similar to how tamales are wrapped, ensuring no liquid can escape.

5. 5

   Arrange the wrapped bollos in a steamer basket over boiling water. Ensure the water level is below the basket. Cover tightly and steam for 25-30 minutes, or until the bollos are firm and cooked through.

   ⏱️ 30 minutes

   💡 プロのコツ: You can test for doneness by carefully opening one packet; the mixture should be firm.
6. 6

   Carefully remove the bollos from the steamer. Let them cool slightly before unwrapping and serving. They can be served warm or at room temperature.

   💡 プロのコツ: Serve plain or with a drizzle of condensed milk or a dollop of natilla.