There's a quimbolitos vendor I've come across a few times who sells these steamed, sweet, leaf-wrapped Ecuadorian cakes on the northeastern side of the McCarren Park running track. The cakes are decorated with raisins and faintly spiced.
Has anyone had these and if so, could you say with reasonable certainty that these cakes are made of corn flour and not wheat?
Most recipes I've seen use corn flour and achira (taro) leaves. I'm pretty sure that the ones I've seen are wrapped in banana leaves, though, and the texture seems like it's wheat-based to me. I'd love a second opinion before I try eating one.