Ga Kenkey

Ingredients

• 1.5 tsp Salt
• 6 pcs Corn Husks
• 600 g Corn Dough
• 2 l Water

Method

1. Place {corn_husks} in a bowl, cover with warm {water}, and soak until pliable and easy to fold without cracking.
2. Set a heavy pot over medium heat, add part of {corn_dough} with some {water} and {salt}, then stir steadily until it thickens into a smooth cooked mash with no raw smell.
3. Off the heat, beat the remaining raw portion of {corn_dough} into the cooked dough until the mixture is thick, smooth, and slightly elastic; taste and adjust with more {salt} if needed.
4. Divide the dough and wrap tightly in softened {corn_husks}, folding into compact parcels so the dough steams evenly and holds its shape.
5. Arrange the parcels in a pot over simmering {water}, cover well, and steam over medium-low heat until the kenkey is firm, fragrant, and cooked through.
6. Unwrap the hot kenkey and serve warm, letting the sour aroma open up as it cools slightly for the best texture.