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Sweet Rice Flour Tamales |
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Serves: 16 Print this Recipe(Tamales Canarios) Category: Other Desserts and Sweets Makes about 16 small tamales During a festive tamale cena (supper) in the countryside near Puebla our culinary group was awed by an unexpected treat as we drove to our destination. Straight ahead, in the glow of an orange setting sun, was the magnificent active volcano, Popocatepetl, billowing with steam. We stopped to take photographs and to marvel at the sight as the sun dropped from view. One of our hostesses for the evening, Monica Mastretta from Puebla, prepared this unique sweet tamale as a surprise--another unexpected treat! Rice flour can be found in Mexican markets and health food stores. 16 corn husks, plus extra to line the steamer 6 tablespoons unsalted butter 3/4 cup sugar 3 large eggs yolks 1 cup rice flour 1 teaspoon baking powder 1/8 teaspoon salt 1 large egg white 1/2 cup raisins 1. Soak the corn husks in warm water about 20 minutes. Pat dry and wrap in a damp towel. In a 2-piece large steamer kettle, put 2 cups of hot water in the bottom and place the steamer part on top. Line the top with extra corn husks. 2. With an electric beater or mixer, beat the butter and sugar until creamy, about 1 minute. Beat in the egg yolks, 1 at a time. In a bowl, mix rice flour, baking powder, and salt. Add to the butter mixture and beat to combine, 20 to 30 seconds. In another bowl, beat the egg white to soft peaks. Fold into the batter. The dough should just hold its shape on a spoon. 3. Lay 1 corn husk on a working surface and put 1 generous tablespoon of the batter in a 3-inch-long band, about 1-inch wide, in the center of the husk near the wide end. Put about 6 raisins on the batter and press them in. Fold the sides of the husk to overlap, but not too tight, to leave room for the batter to expand. Twist the pointed end in the opposite direction of the seam, and set aside, folded ends down. Repeat until all husks are filled. 4. Bring the water in the steamer to a boil. Lay the tamales on the corn husks in the top of the steamer, leaving space between so they can steam evenly. Cover with foil and a damp towel to prevent steam from dripping onto the tamales. Put on the lid and steam the tamales 25 to 30 minutes, or until the dough separates easily from the husk. Serve at once. To keep, freeze in a sealed plastic freezer bag 3 to 4 weeks. Re-steam directly from the freezer. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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