Puerto Rican Cornmeal Dumplings

Recipe Rating:
 2 Ratings
Serves: 8 servings
Prep Time:
Cook Time:


2 c fine cornmeal
1 c coconut milk, unsweetened
1/4 tsp anise seed
1 tsp salt
1/4 c honey (some people use molasses- i don't care for it.)
1 pkg banana leaves (sheets)
kitchen string

The Cook

Ana Santiago Recipe
Full Flavored
Rochester, NY (pop. 210,565)
Member Since Jul 2011
Ana's notes for this recipe:
These dumplings are a family favorite, especially with stewed codfish. You can also serve with stewed beans or chili.
You can find banana leaves in the GOYA (brand) frozen foods section. Wash them very well under warm running water & cut to size with kitchen shears.
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Wash banana leaves, dry & cut eight 8x8 squares. You can freeze the remainder if you have any left.
Mix cornmeal, anise, coconut milk, salt and honey to form a doughy mixture.
Form dough into 8 rolls (like sausages)
Place one cornmeal roll in the middle of each banana leaf square.
Roll the leaf and tie each end with string.
Drop the rolls into 8 cups boiling water with 1 teaspoon salt.
Cook for 30 minutes.
Remove from water, cut string from ends and serve. (The cornmeal rolls will slide right out of banana leaf.

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1-5 of 23 comments

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user Ana Santiago buenodeverdad - Dec 14, 2011
Ana Santiago [buenodeverdad] has shared this recipe with discussion groups:
Puerto Rico
user Kim Biegacki pistachyoo - Dec 15, 2011
Wow Ana, these sound amazing!!!! I will have to look for some banana leaves.
user Kim Biegacki pistachyoo - Dec 15, 2011
Kim Biegacki [pistachyoo] has shared this recipe with discussion groups:
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College Bound
user Ana Santiago buenodeverdad - Feb 16, 2012
I shared a photo of this recipe. View photo
user Kim Biegacki pistachyoo - Feb 16, 2012
OK, those look delish and what may I ask is the deliciousness beside the cornmeal dumplings?

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