Check out a new way to make the famous June festival corn dessert with this recipe for pamonha in a pressure cooker!
Pressure Cooker Cornmeal Pamonha (Special for June Festival)
Servings
4
servingsPrep time
30
minutesCooking time
15
minutesThe cornmeal cornmeal in a pressure cooker provides a super practical way to prepare the traditional dessert!
Ingredients
1 box of cream
2 cans of drained corn
2 tablespoons cornstarch
4 or 5 tablespoons of sugar
Grated mozzarella cheese to taste
Directions
- In the blender, add the drained corn, cream, sugar and cornstarch.
- Beat until smooth and place part of the mixture up to half of a sterilized glass jar with a lid that can be heated.
- Add some grated mozzarella and then the rest of the corn mixture.
- Finish by adding another layer of grated mozzarella on top of the corn mixture.
- Cover the jar and seal it well. Wrap the jar completely with a dish towel.
- Place the pot wrapped in the cloth in a pressure cooker and add water until covered.
- Cover the pan, place on the heat and cook for 15 minutes after the pan reaches pressure.
- Wait for the pressure to release and open the pan. Uncover the glass jar after it has cooled and the pamonha is ready to serve.
