👨‍🍳 作り方

1. 1

   In a blender or food processor, combine the fresh corn kernels, coconut milk, sugar, cornstarch, salt, and vanilla extract.

   💡 プロのコツ: Blend until mostly smooth, but a few small corn pieces are acceptable for texture.
2. 2

   Process the mixture until it forms a thick batter. If it seems too thick, add a tablespoon or two more of coconut milk.

   💡 プロのコツ: The consistency should be similar to thick pancake batter.
3. 3

   Drain the soaked corn husks and pat them dry. Lay out a corn husk flat. Place about 1/4 cup of the corn batter in the center of the wider end of the husk.

   💡 プロのコツ: Use 2-3 husks per bollo for better structure.
4. 4

   Fold the sides of the corn husk over the batter, then fold the bottom end up. Secure with kitchen twine if needed.

5. 5

   Arrange the prepared bollos upright in a steamer basket over boiling water. Make sure they are not touching each other.

   💡 プロのコツ: You may need to steam in batches depending on the size of your steamer.
6. 6

   Cover the steamer and steam for 40-50 minutes, or until the bollos are firm and a toothpick inserted into the center comes out clean.

   💡 プロのコツ: Maintain a steady boil throughout the steaming process.
7. 7

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

   💡 プロのコツ: Gently unwrap the corn husks before eating.