Sweet Peruvian Humitas: A Delightful Tamale Treat
Experience the rich and authentic flavors of Peruvian cuisine with these Sweet Humitas. A cherished sweet tamale wrapped in corn husks, Humitas mix the sweetness of corn with a dash of cinnamon and raisins, offering a traditional taste of Peru that’s perfect as a dessert or sweet snack.
Ingredients
🌽 7-8 ears of Corn, Choclo peruano / Elotes
🌽 1 cup Cornmeal, Goya
🥛 1/2 cup Evaporated Milk
🍬 1 cup Sugar, white or brown
🥄 1 teaspoon Baking Powder
🌿 Cinnamon Sticks, a few pieces
🍇 1/2 cup Raisins
🧈 1 bar Butter
🍃 Corn Husks, quantity from the 7-8 ears of corn
💧 Water, sufficient for boiling husks and steaming humitas
Instructions
1- Prepare the Corn:
- Remove the outer husks from the corn, keeping the nicer ones for wrapping.
- Cut the kernels from the cobs using a knife and set them aside in a glass dish.
2- Soften the Husks:
- Wash the reserved corn husks.
- Boil them in a large pot until they're soft and pliable, then drain and cool.
3- Blend the Corn:
- In a NINJA blender, combine the corn kernels and evaporated milk.
- Blend until slightly chunky. Be cautious not to over-blend.
4- Cook the Masa:
- In a large pot, melt the butter over medium heat.
- Add the blended corn mixture, cinnamon sticks, and sugar, stirring well.
- Mix in the baking powder and cornmeal, stirring constantly for 25-30 minutes until thickened.
5- Incorporate the Raisins:
- Stir in the raisins until evenly distributed.
6- Wrap the Humitas:
- Overlap two softened husks, place a spoonful of masa in the center, fold tightly, and tie with a strip of husk.
7- Prepare the Steamer Setup:
- Place the bare corn cobs at the pot's bottom. Cover with extra husks.
8- Steam the Humitas:
- Arrange humitas over the husks, cover with more husks, and add some water.
- Seal with a plastic bag and cover with a lid.
- Steam for 45 minutes.
9- Cool and Serve:
- Cool the humitas in a colander before unwrapping, allowing them to firm up.
- Serve with coffee and enjoy!
Prep Time: Approx. 45 minutes
Cook Time: Steaming for 45 minutes
Total Time: 1.5 - 2 hours
Servings: Makes about 8-10 humitas
Equipment: Cutting Board (wooden), Knife (chef's knife), Glass Baking Dish/Tray for corn kernels, Large Mixing Bowl, CROFTON, metal, Blender, NINJA PROFESSIONAL 1000W, Large Pot with orange handles, Colander, red, metal, Wooden Spoon, Tongs, red, silicone/plastic, Scissors, Plastic Bag for pot sealing, Lid, ALPINE CUISINE, glass, Serving Plate, white with green floral design, Fork, Coffee Cup and Saucer, white with green floral design
Cooking Tips
- Use hearty choclo corn for optimal texture; cornmeal is essential to reduce wateriness.
- Soften husks by boiling for easier wrapping.
- Constantly stir masa while cooking to avoid burning.
- Cool humitas completely before serving for better consistency.
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