Gluten freeRiguas
Sweet corn cakes
Riguas: Salvadoran sweet fresh-corn cakes griddled on husks
When the elote harvest comes in around August, roadside stalls between San Salvador and Santa Ana sell riguas: thick little cakes of freshly ground sweet corn cooked on a griddle on corn husks or banana leaf, so the outside caramelises while the middle stays soft and custardy. They are eaten warm for breakfast or merienda with thick cream and crumbled fresh cheese. The most common mistake is using starchy, old corn; the batter must be milky and sweet or the cakes turn dense and dry. Traditional queso fresco is made with animal rennet, so pick a vegetarian fresh cheese if that matters to you. Chef's tip: cook them over a medium-low heat with a lid on for the first few minutes; the steam sets the inside before the husk scorches.
- Prep
- 20 min
- Cook
- 20 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 250 kcal
Ingredients
- 1 ⅓ lb fresh corn kernelscut from about 5 cobs
- 2 tbsp sugar
- ½ tsp salt
- 1 oz buttermelted
- 1 ⅜ oz fine cornmealonly if the batter is runny
- 8 fresh corn husks or banana leaf piecesabout 15 cm long
To serve
- ½ cup soured cream or crema (optional)
- 3 ½ oz fresh white cheese (optional)crumbled; vegetarian if needed
Tick what you have; the rest goes in the basket.
Method
0/5 doneStep 1: Blend 1 ⅓ lb fresh corn kernels with 2 tbsp sugar and ½ tsp salt to a thick, slightly textured batter. It should drop heavily from a spoon; if it runs, stir in the 1 ⅜ oz fine cornmeal.
3 minStep 2: Stir in 1 oz butter.
Step 3: Heat a dry frying pan or comal over a medium-low heat. Lay two or three 8 fresh corn husks or banana leaf pieces in it and spoon 3–4 tablespoons of batter onto each, spreading to about 1.5 cm thick.
2 minStep 4: Cover and cook for 5 minutes until the top looks set and the base is browned, then flip (husk and all) and cook for 3–4 minutes more, until golden and firm to a light press.
9 minStep 5: Peel off the husks and serve warm with ½ cup soured cream or crema and 3 ½ oz fresh white cheese.
KrazyBadal
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhraCrisp roasted wheat crackers
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Indian
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.