Name: Colombian Bollo de Angelito
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 12
Cuisine: Colombian
Ingredients: 1 kg fresh tender corn kernels (about 6 large ears of corn); 200 g fresh grated coconut (2 cups); 120 g sugar or grated panela (½ cup); 60 g melted butter (4 tablespoons); 6 g salt (1 teaspoon); 5 g anise seeds (1 teaspoon); 100 ml coconut milk or whole milk (½ cup), only if the mixture needs it; 12 corn husks, bijao leaves, or banana leaves, cleaned and softened over heat; Kitchen string or strips of leaf for tying

Ingredients

Scale

1 kg fresh tender corn kernels (about 6 large ears of corn)
200 g fresh grated coconut (2 cups)
120 g sugar or grated panela (½ cup)
60 g melted butter (4 tablespoons)
6 g salt (1 teaspoon)
5 g anise seeds (1 teaspoon)
100 ml coconut milk or whole milk (½ cup), only if the mixture needs it
12 corn husks, bijao leaves, or banana leaves, cleaned and softened over heat
Kitchen string or strips of leaf for tying