|100 gr (3 ½ oz)
|120 gr (4 ¼ oz) ||grated piloncillo-style brown sugar |
|1 ||cinnamon stick 10 cm (4 in)|
|½ ||cup water |
| ||corn oil, as needed |
Cook the corn in a covered pan over medium heat until corn pops; set aside.
heat water, piloncillo
and cinnamon in a saucepan over medium heat, constantly stirring until the piloncillo dissolves. Reduce heat and simmer until the mixture takes on the consistency of a thick syrup.
popcorn with piloncillo
syrup, then—covering hands with oil—immediately mold into balls. Cool on a tray.
Ponteduro, i.e., a “jaw breaker,” is a dessert made with corn. Corn is so obedient in the hands of Mexican cooks that it forgets about tortillas, tamales and atole to become a dessert whose name has it out for the mandible.