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Riguas (Fresh Corn Cakes in Banana Leaf)

The Quirky Foodster Team

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Ingredients

  • 6 fresh corn cobs, kernels removed
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 2 tbsp masa harina (if needed to thicken)
  • 6 pieces banana leaf, softened over a flame, cut into squares
  • Crema and grated cheese, for serving (optional)

Method

  1. Blend the corn kernels with sugar and salt until you have a thick, slightly coarse batter. Add masa harina a tablespoon at a time if it's too loose.
  2. Spoon a portion of the batter onto the centre of each banana leaf square.
  3. Fold the leaf over the batter to enclose it, forming a flat parcel, and tie or tuck the ends to secure.
  4. Place the parcels on a hot dry griddle over medium heat.
  5. Cook for 8-10 minutes per side, until the banana leaf chars lightly and the corn cake inside is set.
  6. Unwrap carefully and serve warm, plain or topped with a spoonful of crema and grated cheese.

Introduction:

A dish tracing back to pre-colonial times, riguas are made from fresh, sweet corn ground into a thick batter and wrapped in banana leaf to steam and lightly char on a griddle — a rustic, naturally sweet bread eaten plain or dressed up with cream..

Cultural Background:

A dish tracing back to pre-colonial times, riguas are made from fresh, sweet corn ground into a thick batter and wrapped in banana leaf to steam and lightly char on a griddle — a rustic, naturally sweet bread eaten plain or dressed up with cream.

Tips:

Softening the banana leaf briefly over an open flame or in hot water makes it pliable and less likely to tear when folded.

Variations:

If banana leaf isn't available, the batter can be cooked directly on a well-oiled griddle like a thick pancake, though the flavour will be less distinctive.

Storage:

Keeps refrigerated, still wrapped, for up to 2 days.

Reheating:

Reheat on a dry griddle or in a covered pan over low heat for a few minutes per side.

Nutrition:

Approx. 160 kcal, 3g protein, 2g fat, 34g carbohydrates, 3g fibre per piece.

FAQs:

Q: Can I use canned or frozen corn?
A: Fresh corn gives the best sweetness and texture, but well-drained frozen corn kernels can work in a pinch.

Q: Are riguas sweet or savoury?
A: They're naturally sweet from the fresh corn, though the salt keeps them from being dessert-sweet — more of an in-between bread.

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