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Coconut and Pineapple Tamales




Source of Recipe


Internet


List of Ingredients




2 cups instant corn masa mix
2/3 cup water
2 tablespoons rice flour
½ teaspoon baking powder
125g/4.4 oz soft butter
1/2 cup
¼ cup shredded coconut
¼ cup packaged ground almonds

FILLING
1/3 cup canned crushed pineapple, drained
2 tablespoon chopped raisins
2 tablespoon apricot jam
1 teaspoon ground cinnamon
¼ shredded coconut


Recipe



Filling: Combine all ingredients in bowl; mix well.

1. Combine masa mix and water in bowl, mix well with the fingertips (mixture will be crumbly). Add rice flour and baking powder and combine.

2. Whisk butter and sugar in small bowl with electric mixer until light and fluffy. Mix butter mixture into flour mixture with fingertips, add coconut and nits and combine. Knead dough gently on floured surface few minutes, or until smooth.

3. Cut baking paper into 8, 6 x 8 inch rectangles. Divide dough into 16 pieces. Press each piece into a 3 x 4 inch rectangle. Spread 8 of the rectangles with 2 level teaspoons of the filling. Top with remaining rectangles.

4. Roll paper and dough into a log shape to enclose filling; tie ends with string.

5. Put tamales in bamboo steamer basket or in top half of double boiler over pan of simmering water, simmer, covered for 1 hour.