Ecuadorian Steamed Corn and Anise Cakes

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Quimbolitos are beloved steamed corn cakes from the Ecuadorian Andes, lightly sweet and delicately perfumed with anise seeds. Traditionally wrapped in achira leaves and served at breakfast or afternoon coffee, they have a tender, soufflé-like texture that pairs beautifully with cheese or dulce de leche. This version honors the classic technique while staying accessible for a home kitchen.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 11 gFat
• 6 gSaturated Fat
• 40 gCarbs
• 2 gFiber
• 18 gSugar
• 7 gProtein
• 180 mgSodium
• 220 mgPotassium
• 90 mgCalcium
• 1.5 mgIron
• 4 mgVitamin C
• 250 mcgVitamin A

Ingredients

For the batter

• 2 cups fresh corn kernels (or frozen, thawed)
• 3/4 cup whole milk, warmed
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 2 large eggs
• 4 tbsp unsalted butter, melted
• 1 tsp anise seeds
• 1 tsp baking powder
• 1/4 tsp fine salt
• 1/2 cup crumbled queso fresco (optional)

For wrapping and steaming

• 8 to 10 achira or banana leaves, softened over an open flame
• Kitchen twine or thin leaf strips for tying
• About 4 cups water for the steamer

Directions

1. Combine the warm milk and anise seeds in a small bowl and let steep for 10 minutes to release the floral, licorice-like aroma.
2. Place the corn kernels and the anise-infused milk in a blender and pulse until you have a coarsely ground, milky mixture with small flecks of corn still visible.
3. In a large bowl, whisk the eggs and sugar until pale and slightly thickened, then beat in the melted butter until smooth.
4. Pour the corn mixture into the bowl and stir to combine, then sift in the flour, baking powder, and salt. Fold gently until just incorporated, then stir in the queso fresco if using; the batter should be loose, like a thick pancake batter.
5. Pass each achira or banana leaf briefly over an open flame or dip in hot water until pliable, then pat dry with a kitchen towel.
6. Spoon about 3 tablespoons of batter onto the center of each leaf, fold the long sides over the batter, then fold the ends to form a neat rectangular packet. Tie securely with twine or leaf strips so the packets stand upright.
7. Arrange the packets standing up in a steamer basket over simmering water, making sure the water does not touch the cakes. Cover and steam over medium heat for 40 to 45 minutes, until a toothpick inserted into the center comes out clean.
8. Carefully transfer the packets to a platter and let them rest for 5 minutes before unwrapping so the cakes set. Serve warm, in their leaves, with coffee, hot chocolate, fresh cheese, or dulce de leche on the side.

Cook’s Notes

• Achira leaves give the most authentic aroma; banana leaves are a widely available substitute, and parchment tied with twine works in a pinch.
• Do not lift the lid during steaming, as a draft can cause the delicate cakes to collapse.
• Use the freshest sweet corn you can find; if using frozen, thaw and drain well so the batter is not watery.
• A small pinch of ground cinnamon or 1/2 teaspoon of vanilla extract complements the anise beautifully.
• Leftover cakes re-steam beautifully for 5 to 8 minutes; do not microwave, as they turn rubbery.

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