Xohol
Xohol is treated here as a Yucatecan-style sweet corn masa pudding wrapped in banana leaf, gently steamed until sliceable. Piloncillo, cinnamon, coconut, and raisins give the masa a warm dessert character while the leaf keeps the cake moist and aromatic.
π Recipe adapted from Wikidata (Dessert)
Soften banana leaves over a flame or hot skillet until pliable, then cut into large squares.
Mix masa, piloncillo, coconut milk, grated coconut, raisins, cinnamon, salt, and melted butter into a thick spoonable dough.
Spread portions of the sweet masa on the banana leaves and fold into flat packets.
Steam the packets until the masa is firm and fragrant, about 45 minutes.
Cool slightly, unwrap, and serve warm in slices with the leaf aroma still present.
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