Buenas tardes, Raffies!
Today we are going to Honduras and enjoying some sweet treats. We are making tamales. These steamed cakes are made out of fresh corn, wrapped in the leaves of the corn and steamed. They can be savoury or sweet and can therefore accompany meals or are a great breakfast in Central America.
For tonight, I decided to try out the sweet version. I followed this video on hot to make my tamales. My only complaint its that my corn had much smaller leaves than the one in the video, which made the wrapping a bit trickier.
For those of you who do not understand Spanish, here is a nice English version.
I must say that I was quite concerned about the outcome. Nevertheless, I really enjoyed the preparation. And as for the taste, it was a nice one. Since I grew up with Polenta, these cakes reminded me of polenta. Once again, I would love to try them out in Central America!
10 ears of corn with leaves
350 g butter
150 ml milk
1 tsp baking powder
40 g sugar
Start by removing the kernels of the corn. To do so, first remove the leaves. Wash them and place them in water. Use a sharp knife. Place the ear of corn vertically on a working surface and cut down the kernels. Be careful not to cut yourself! Proceed with all the 10 ears of corn.
Mix all the ingredients in a bowl and finally add the butter. Blend the corn in a blender, until smooth. Work the dough with some flour on a flat surface.
Take a spoonful and place it in a leaf of corn and fold it like a present. Repeat until you are out of dough or out of leaves. Place them in a steamer and steam for 60 minutes.