Sweet Raisin and Coconut Tamales
From midgelet 15 years agoIngredients
- 18 banana leaves shopping list
- 1/2 cup rum shopping list
- 1/2 cup dark raisins shopping list
- 1/2 cup shredded coconut shopping list
- 2/3 cup vegetable shortening shopping list
- 2/3 cup sugar shopping list
- 2 cups masa harina shopping list
- 1 cup whole milk shopping list
- 1 cup coconut milk shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon ground cinnamon shopping list
- 1-1/2 sticks unsalted butter, melted shopping list
How to make it
- Defrost the banana leaves overnight in the refrigerator if frozen, and cut off any hard sections or sections with holes.
- Cut the leaves into unbroken 12-inch pieces.
- If the leaves are pliable, proceed with recipe.
- If not, steam the banana leaves in the top of a double boiler until soft and pliable, 20 to 30 minutes.
- Set aside until ready to assemble the tamales.
- In a small saucepan, gently heat the rum.
- Place the raisins and coconut in a small bowl and cover with the warm rum.
- Let the raisins and coconut soak and absorb the rum while you prepare the masa filling.
- In the bowl of an electric mixer beat the vegetable shortening until very light, about 1 minute.
- Add the sugar and half of the masa, and beat until combined.
- Mix the milk and coconut milk and add alternately with the remaining masa in several batches to the mixture until mixture is the consistency of medium-thick cake batter.
- Add baking powder, salt and cinnamon, and beat for 30 seconds.
- Add the melted butter and beat to incorporate, being careful not to overmix.
- Spoon about 3 tablespoons of the masa batter into the center of a banana leaf.
- Place about 2 teaspoons of plumped raisins and coconut mixture in the center.
- Fold 1 side over the batter, then the other to enclose the filling.
- Bring the bottom and the top over the filling to create a small package.
- Tie the tamale with a piece of string, and repeat with the remaining masa batter and filling.
- Line a steamer insert with a layer of unused banana leaves.
- Lay the tamales in the lined steamer, and steam over simmering water until the tamales are cooked through and release easily from the banana leaf wrappers, about 1 to 1 1/2 hours.
- Serve warm or at room temperature.
- Yield: 18 sweet tamales
The Rating
Reviewed by 6 people-
Quite the dessert, midge! My thanks and my five.
Lorrainelacrenshaw in Horsham loved it -
Greatness. Have to give this a try and I also love masa harina. Great post and a high 5 my friend. Yummers.
chefmeow in Garland loved it -
these sound so good thank you for posting ^5
peetabear in mid-hudson valley loved it
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