Photograph of the finished Tamal canario

Mexico · Bánh ngô ngọt vàng Tamal canario

Tamal canario

2 hr 20 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 1.8 lb
  • Photograph of Unsalted butter Unsalted butter 1.1 lb
  • Photograph of Sugar Sugar 1.2 lb
  • Photograph of Chicken eggs Chicken eggs 16
  • Photograph of Raisins Raisins 7.1 oz
  • Photograph of Dried corn husks Dried corn husks 40 leaves
  • Photograph of Baking powder Baking powder 0.8 oz
  • Photograph of Fresh milk Fresh milk 2 ½ cups
  • Photograph of Vanilla Vanilla 1 ⅔ tbsp

Method

  1. 1 Beat the butter and sugar for 12 minutes, then add the egg yolks one at a time, beating well after each addition.
  2. 2 The canario version uses rice flour and plenty of egg yolks, giving the cake a yellowish-brown color, which is the origin of the dish's name.
  3. 3 Mix the rice flour with the baking powder, then sift it into the mixture along with the milk and vanilla.
  4. 4 Beat the egg whites until soft peaks form, then gently mix in the egg whites in three stages.
  5. 5 Mix in the raisins, then spoon the mixture into the softened corn husks and fold them shut.
  6. 6 Steam upright for 65 minutes, then let it rest for 15 minutes before opening the leaves.

With an appliance

  • Pressure cooker 1 hr

    Replace step 6: arrange the cakes upright on a rack, steam under low pressure for 35 minutes, then release pressure naturally for 10 minutes; let the cakes rest for 15 minutes before unwrapping the leaves.

Start cooking