Take 3 cups of the mmori and mix with 2 cups of water
Cook the mixture over the stovetop until it becomes a thick doughy consistency. It should look almost translucent. Remove from heat.
Add the remaining 1 cup of raw mmori and mix it with the cooked mmori.
In a separate bowl submerge and soak corn husk in water for 5 minutes
Take about 1 cup of the mmori mixture and form into kenkey balls. Wrap in corn husk and tuck the remaining husk into the center of the ball mixture. *If you don't have corn husk you may use cling film and aluminum foil.
Stack the kenkey into a medium-sized pot or dutch oven and fill with water till it reaches midway into the pot. Cover and steam over a medium fire for approximately 1 hour.
Allow the kenkey cool and serve
