Thank you Chef Rose, I'm happy that I came across your page, you explain everything so clearly and thank you for sharing what you know, God bless you for that and everything.... Keep on sharing... We love you 💖
Thank you for this recipe, Chef Rose. One of my many favorites of our local desserts. I was just wondering if I can instead use the canned cream of corn and if I can use tin molds for steaming this in-lieu of the individual corn husk wrap.. 🤔
You can use canned corn but add more of the cornmeal because you need a binder. Fresh corn has more starch for binding than cooked (canned corn). I wrap them in aluminum foil sometimes when I ran out of corn husks. Do not use tin molds unless you cover them because the pintos will dry up. Thank you for watching!
No, I did not consider it but it is worth trying. The authentic pintos does not have any coconut milk. Butter or margarine can be used. Thank you for your suggestion. Something new and something different. I like that! I will give that a try one of these days!
Pintos is a native delicacy in my hometown and margarine has always been used traditionally because the people who used to make them, did not have access to butter and refrigeration. I try to make my recipe versions as close to the authentic recipe as possible though I give my subscribers an option to use butter. I am a nutritionist-dietitian by education. Butter and margarine both have their pros and cons. None is better than the other. You use them depending to your priorities. Thank you for your comment.
