Chalakiles (Chamorro Sweet Corn Cake)
A dense, subtly sweet steamed corn cake made from fresh grated corn, coconut milk, and sugar, wrapped in banana or corn husk leaves. It's a rustic dessert reflecting Guam's corn-growing tradition.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 75 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 200 kcal
Equipment
- •Steamer
- •Grater
- •Banana or corn husk leaves
Nutrition
Per serving, approximate
- Calories
- 200 kcal
- fat
- 7
- carbs
- 32
- protein
- 4
- calories
- 200
Instructions
- 1
Mix the grated corn, coconut milk, sugar, and cornstarch in a bowl until well combined.
- 2
Hold the banana leaf squares briefly over a flame or dip them in hot water to soften.
- 3
Spoon the corn mixture onto each leaf square. Fold the edges over to make a packet.
- 4
Place the packets inside a steamer basket set over boiling water.
- 5
Steam for 40-45 minutes until the cakes are firm and set.
- 6
Let the packets cool slightly. Unwrap the leaves and serve warm.
Chef's tips
Grate fresh sweet corn on a box grater instead of using canned corn for the best flavor and texture.
Storage
Refrigerate wrapped portions up to 3 days.
Reheating
Reheat by steaming for about 10 minutes.
Common mistakes to avoid
- •Using starchy field corn instead of sweet corn, which makes the cake bland
- •Wrapping the packets too loosely, which allows steam inside and makes the cake soggy
Serving suggestions
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