Tipica Receta de Pastel de Choclo Peruano | Abelca

Begin by preparing the sweet corn, using 500 grams of desgranado corn. You can buy it pre-cleaned or use a knife to remove the kernels yourself.

Wash the corn to remove any debris or silk.

Place the corn in a blender with 150 milliliters of milk and blend for 10-15 seconds until you achieve a desired texture.

In a separate bowl, separate the yolks from the whites of 3 eggs. Beat the yolks with 125 grams of sugar for about 3 minutes until lightened in color.

Melt 100 grams of butter in the microwave and let it cool slightly before adding it to the yolk mixture along with 40 milliliters of vegetable oil. Mix well.

Add the blended corn and milk mixture to the yolk mixture and stir to combine.

Sift in 200 grams of all-purpose flour to avoid lumps and mix until smooth.

Toast 15 grams of sesame seeds in a pan over low heat for about 10-15 seconds to release their flavor, then add half to the mixture along with 10 grams of anise and 1 tablespoon of vanilla extract. Mix until uniform.

Add 15 grams of baking powder and mix again until fully incorporated.

In another bowl, beat the egg whites until soft peaks form, then gradually add the remaining 125 grams of sugar and continue beating until stiff peaks form.

Gently fold the beaten egg whites into the corn mixture until combined.

Prepare two small baking molds by greasing them with margarine or butter and lining the bottom with parchment paper for easy removal.

Pour the mixture into the prepared molds, ensuring they are filled adequately for a thicker cake.

Place the molds in a baking tray and bake in a preheated oven at 180 degrees Celsius for about 1 hour, checking occasionally as oven temperatures may vary.

Once baked, let the pastel de choclo rest for 10-15 minutes before removing from the molds. Use a knife to loosen the edges before inverting the molds.

Remove the parchment paper and slice the pastel de choclo to serve.

Equipment Needed

Dietary

Allergens