So, clearly I had some leftover corn husks that needed using up from the Cuban tamales. I scoured the internet for a very long time to find other international items rolled in corn husks! Very hard.
Outside of Mexico and Cuba (and other countries that I already made recipes from), the only single option was the Philippines. The other South American countries use banana leaves to roll tamales (yes I have banana leaves in my freezer right now for future recipes).
But these did not disappoint. They are like... sweet corn muffins with rather chunky dough. Does that sound bad? They are not bad! They are very, very delicious.
I got the recipe from asiancooking101.com after researching and reading about them to make sure they were authentic. Seems to be!
Binaki (corn cakes)
Ingredients
2 cups fresh corn, boiled
1 cup corn meal (plus a tiny bit more) (I used Goya brand, which was not fine flour)
1/3 cup almond milk
4 tablespoons butter (I used Earth Balance vegan butter)
1/2 cup sugar
dash of salt
1/2 tablespoon baking powder
about 12 corn husks
Directions
Blend the corn in a food processor. Add the rest of the ingredients, besides the husks. Once combined, place a spoonful in each husk, and roll on the side, plus fold up the bottoms. Steam them however you can! Mine were difficult. I used a pot, can, and pie pan to create a steaming effect. Hopefully you can figure this out better than I can. :)
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