Corn Flour Humintas Steamed Cakes
Traditional Bolivian corn cakes made from white corn flour steamed to moist perfection, with a tender crumb and subtle sweetness. This latin american-inspired vegetarian (vegetarian) ready in about 100 minutes layers white corn flour, fresh corn kernels (from about 2 ears), sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups white corn flour
- 1 cup fresh corn kernels (from about 2 ears)
- 1/4 cup sugar
- 4 tbsp unsalted butter, melted
- 1 cup whole milk
- 1 tsp baking powder
- 1/2 tsp salt
- as needed corn husks or parchment paper squares (for wrapping)
Instructions
- Step 1: Soak corn husks in warm water for 30 minutes if using, or prepare parchment paper squares for wrapping.
- Step 2: In a blender, combine 1 cup fresh corn kernels, 1 cup whole milk, and 4 tbsp melted unsalted butter. Blend until smooth.
- Step 3: In a large mixing bowl, whisk together 2 cups white corn flour, 1/4 cup sugar, 1 tsp baking powder, and 1/2 tsp salt.
- Step 4: Pour the blended corn and milk mixture into the dry ingredients. Stir gently until just combined to form a thick batter.
- Step 5: Drain the soaked corn husks and pat dry. Spoon about 1/3 cup batter onto each husk or parchment square, folding and securing the edges to form small packets.
- Step 6: Arrange the packets in a steamer basket over boiling water. Cover and steam for 45 minutes to 1 hour, until the humintas are firm and a toothpick inserted comes out clean.
- Step 7: Remove from steamer and let cool slightly before unwrapping and serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Corn Flour Humintas Steamed Cakes take to make?
Total time is about 100 minutes (40 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Corn Flour Humintas Steamed Cakes?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Corn Flour Humintas Steamed Cakes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Corn Flour Humintas Steamed Cakes for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Corn Flour Humintas Steamed Cakes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
