Have you ever wondered how sweet tamales would taste? Try these pineapple tamales and let all the sweet and milky flavors welcome you once you open the corn husks!
Have you ever wondered how sweet tamales would taste? Try these pineapple tamales and let all the sweet and milky flavors welcome you once you open the corn husks!
Ingredients
3.5 OZ / 100 G rice flour
1 OZ / 30 G all purpose flour
2.5 OZ / 75 G butter
1 EA egg
2 OZ / 50 G sugar
2.5 OZ / 75 G condensed milk
1 OZ / 30 ML evaporated milk
2 TSP baking powder
0.25 TSP ground cinnamon
0.25 TSP salt
1 OZ / 25 G pecans
1 OZ / 30 G raisins
2.5 OZ / 75 G canned pineapple chunks
1 TSP vanilla
20 EA corn husks
26.5 OZ / 750 ML
Directions
Insert the butterfly whisk into the mixing bowl, then add your butter and sugar. Beat your butter and sugar for 1 minute / speed 4. Scrape down the sides of the mixing bowl.
With the measuring cup removed, start beating again for 2 minutes / speed 3. While the butter is beating, add the condensed milk, vanilla and eggs to a separate bowl. Mix together and slowly add the mixture through the hole in the lid, little by little until everything is incorporated. Scrape down the sides of the mixing bowl.
Add rice flour, all-purpose flour, baking powder, salt and cinnamon into the mixing bowl. Mix with the measuring cup removed for 1 minute / speed 3. Add the evaporated milk from the hole in the lid while the blade is beating.
Remove the butterfly whisk, then add the pineapple, raisin and pecans to the mixing bowl. Beat with the measuring cup inserted for 30 seconds / speed 5.
Soak your corn husks in hot water for 5 minutes. Take a corn husk and spread 2 tablespoons of the dough lengthwise, then close the husk, like an envelope. Repeat the process till the rest of the dough is used up. For smaller husks, double them up.
Add your water into the mixing bowl, then place the tamales on both steaming trays. Cook your tamales in steaming mode for 20 minutes.
TIP: You can rotate the tamales after 15 minutes, to allow them to cook evenly.
Remove the corn husk and enjoy your dish!
Recipe Note
TIP:
Once they are done, let the tamales sit for 5 minutes before eating them.
