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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 148.3
  • Total Fat: 0.8 g
  • Cholesterol: 0.3 mg
  • Sodium: 19.8 mg
  • Total Carbs: 32.0 g
  • Dietary Fiber: 2.1 g
  • Protein: 2.6 g

View full nutritional breakdown of DUCKANNO (Sweet Stuffed Cornmeal) calories by ingredient
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DUCKANNO (Sweet Stuffed Cornmeal)

Submitted by: JVANAM

Introduction

This Jamaican dessert is traditionally wrapped in plantain or banana leaves & steamed. That's great if you can find them in your (farmer's) market, but I have gone non-trad with corn husks in the fall or parchment paper in summer. This Jamaican dessert is traditionally wrapped in plantain or banana leaves & steamed. That's great if you can find them in your (farmer's) market, but I have gone non-trad with corn husks in the fall or parchment paper in summer.
Number of Servings: 12

Ingredients

    28 plantain or banana leaves (sub out 28 dried corn husks or 24-8 inch squares of parchment paper)
    2 cups cornmeal
    1/3 cup of Splenda Brown Sugar Blend
    4 Tbsp raisins (about 3 oz.)
    1/2 tsp ground cinnamon
    1/4 tsp allspice
    1/8 tsp salt
    3/4 cup Non-Fat or Skim Milk
    1/2 cup sweet potato, cooked & mashed (about 1 small tuber)
    1 tsp molasses
    1/2 tsp vanilla
    1/4 tsp coconut extract

Directions

1) Tear 4 husks or leaves into 6 tie strips. In a deep bowl place the remaining husks or leaves & cover with cold water for 15 minutes. You will have to weigh them down to stay submerged.

2) In the first of two large mixing bowls mix the dry ingredients: cornmeal, Splenda, raisins, cinnamon, allspice, & salt.

3) In the second mixing bowl blend the wet ingredients: milk, sweet potato, molasses, vanilla, & coconut extract.
Stir the wet into the dry ingredients until thoroughly combined.

4) If you are using natural wrappers, remove one at a time, as needed, from the cold water soaking, to begin filling.

If you are using parchment paper you should be all set.

Spoon about 2 Tbsp of the cornmeal mixture onto the center of the wrapper.

5) For parchment paper user skip to Step 6.

Natural wrapper users...it is now time for wrapper origami.

With the mixture on the wrap, fold the two sides of the wrapper toward the middle. Now fold the two ends into the middle. The wrapper must completely enclose the filling to prevent oozing of the filling. Tie with the tie strips, set aside, and repeat steps 4 & 5 until all of the wrappers are filled and tied.

6) For those of you using parchment paper wrappers. After spooning the batter onto the center of the wrapper fold wrapper in half & crimp the edges to seal. Set each packet aside and repeat steps "4 & 6" until all of the wrappers are filled and tied.

7) Heat water in a large stock pot (or Oriental steamer) over high heat till steam begins. Place the steamer rack or bin in the pot above the water line. Should the rack become submerged remove some of the water with a heat proof ladle or cup.

8) Place the duckanoo packets on the rack. Cook, covered, over low heat for 45 minutes.

9) CAREFULLY remove the duckanoo's from the steamer and let then cool.

They can be served wrapped or unwrapped ---warm or cold---with fruit salsa or chutney---with flavored whipped cream or coconut ice cream.

+++You can make the duckanoo's ahead. Store the packets in an air tight container. Store them for 5 days in the fridge or for 2 months in the freezer.

To thaw and reheat place 6 packets at a time in the microwave full power for 30 to 60 seconds.

If you have the serving time to spare, place the packets over the steaming water for 5 minutes. I don't. It's just another pot to clean.+++

Individual serving size is 2 packets

Number of Servings: 12

Recipe submitted by SparkPeople user JVANAM.






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