Humitas

Humitas

By
From
Andina
Serves
4
Photographer
David Loftus

Purple Sweet Steamed Dumplings. Humitas, a great street food, are steamed sweet tamales made from corn. Here, we have added a blackberry compote, but you could add any syrup, honey or sweet topping. Serving with some crème fraîche or vanilla ice cream adds that final layer of indulgence.

Ingredients

Quantity Ingredient
175g sweetcorn kernels
50ml almond milk
2 tablespoons honey
or 1 tablespoon blackberry compote syrup, if you don’t have purple corn flour
25g cornmeal
50g purple corn flour or cornmeal
25g yacon syrup or caster sugar
1 tablespoon vegetable oil or melted butter
1 1/2 teaspoon chia seeds
8 corn husks, soaked in warm water for 1 hour, then drained
spoonfuls of creme fraiche or scoops of vanilla ice cream, to serve

For the blackberry compote

Quantity Ingredient
200g blackberries
1 quantity see method for ingredients, chancaca syrup

Method

  1. First, make the blackberry compote. Put the blackberries in a saucepan and pour over the syrup. Put over a low heat and warm through for 4–5 minutes until the blackberries have bled their colour into the syrup. Set aside.
  2. Put the sweetcorn, almond milk and honey or blackberry compote syrup in a food processor or blender and blitz to smooth purée. Transfer to a bowl and stir in all the remaining ingredients except the corn husks and the crème fraîche or ice cream.
  3. Overlap 2 corn husks widthways and put a quarter of the corn batter in the middle. Smooth out, then wrap into a neat, airtight parcel (you don’t want any water to get in). Repeat with the remaining husks and batter.
  4. Place the parcels in a steamer and steam for 1 hour to cook through. Serve hot, in the husks for your guests to unwrap, with the blackberry compote and either crème fraîche or vanilla ice cream on the side.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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