Street FoodEasyFree

Yucatecan Polkanes (Pumpkin Seed Masa Cakes)

Name: Yucatecan Polkanes (Pumpkin Seed Masa Cakes)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 Habanero chilli; 500 g Corn masa; 200 g Pumpkin seeds; 1 tsp Salt

4.0(1 rating)

35 min (20 prep + 15 cook) Easy 4 servings Yucatán

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 19 Jun 2026

Yucatecan corn masa cakes stuffed with ground toasted pumpkin seeds.

About this recipe

Oval corn masa cakes stuffed with ground pumpkin seeds, cooked on a dry griddle. Simple and delicious pre-Hispanic Yucatecan snack.

History & Origin

Polkanes are one of the oldest antojitos of the Yucatán Peninsula. The name comes from Maya "pol" (head) and "kan" (serpent), for their oval shape resembling a snake's head. They have pre-Hispanic Mayan roots. Made with nixtamalised masa stuffed with toasted ground pumpkin seeds, seasoned with salt and sometimes habanero. Cooked on a dry griddle for a golden crust with soft interior. They were consumed as provisions in Yucatecan milpas. The corn-pumpkin seed combination provides complementary proteins. Today found in traditional markets across Yucatán, Campeche and Quintana Roo.

Estimated cost

£8.22

Total cost

£2.05

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

240

Calories

Protein

30g

Carbohydrates

10g

Fat

Fibre

280mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Toast 200g pumpkin seeds on a griddle over medium heat for 5-7 minutes. Leave to cool.
💡 Don't over-toast or they will taste bitter.
2
Grind seeds in a food processor to a granular paste. Season with salt and optionally habanero sauce drops.
3
Prepare 500g corn masa with salt. Divide into 8 portions, form balls.
💡 With corn flour: 2 cups with 1.25 cups warm water and salt.
4
Flatten each ball, place a tablespoon of seed paste in centre, close and form an 8cm oval.
💡 Seal edges well.
5
Cook on a dry griddle 4-5 minutes per side until golden. Serve with tomato salsa or habanero sauce.

Have you tried this recipe?

Tell us how it turned out. Your feedback helps other cooks.

Leave a review

Mexican Antojitos Explained: A Complete Street Food Glossary

Rate this recipe

Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.