Pamonha: aprenda a fazer famoso quitute brasileiro | Rodrigo Hilbert | Tempero de Família

Rodrigo Hilbert teaches how to make pamonha: a famous Brazilian delicacy. It may seem difficult, but the recipe is simple and easy to prepare. This is also one of those recipes that are very common at June festivals, but in some states in Brazil it is possible to find it all year round. #NhacGNT #TemperodeFamília #RodrigoHilbert Ingredients: 6 ears of corn (very yellow) 1 cup (tea) of sugar 1/2 cup (tea) of dry grated coconut (dehydrated) ½ cup (coffee) of water Corn husk for packaging (instead of packaging in corn husk, you can use thermal bags designed for cooking, tying them with an elastic band) String or elastic to tie Preparation method: Husk the corn cobs, cut the ends off the cobs and remove all the corn silks. Book. In a pan, boil water to cook the corn husks. Cook the straw for approximately 15 minutes. Drain and place the straws to dry individually. Shell the corn cobs with a knife. Blend the corn, little by little, in the blender with the help of a spatula. Add water when necessary. Approximately ½ cup of coffee. When it forms a cream, pour it into a bowl. Mix the sugar and grated coconut into the corn cream. Stir well until smooth. Place the dough inside the corn husk, making small pillows and tie well with string or elastic. In a large pot, bring water to a boil. When the water is boiling, add the tamales one by one. It is important that the water is really boiling, otherwise the tamales will fall apart. Cook for approximately 50 minutes to 1 hour. Remove with a slotted spoon and serve hot or cold. ------------------------------------ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ::::: MEET THE NHAC BOT, NHAC GNT'S VIRTUAL ASSISTANT ::::: https://m.me/NhacGNT Follow Nhac GNT on social media! Facebook:   / nhacgnt   Instagram:   / nhacgnt   Twitter:   / canalgnt   Pinterest:   / nhacgnt   Many More Recipes: http://www.nhacgnt.com.br