Sweet Tamales With Pineapple And Coconut - cooking recipe

Ingredients

corn husks
2 pounds chopped fresh pineapple
1 1/2 cups water
1 1/4 cups white sugar
2 pounds fresh corn masa dough
1 cup unsalted butter
2 tablespoons baking powder
1 cup grated coconut
2/3 cup raisins

Preparation

Place corn husks in a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel.
Combine pineapple, water, and sugar in a saucepan and cook over medium heat until pineapple is very soft, 7 to 10 minutes. Drain.
Mix masa dough with butter and baking powder in a bowl until well combined. Add cooked pineapple, coconut, and raisins; knead into a smooth dough.
Select 1 wide corn husk or 2 small ones. Spread about 1 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 45 minutes. Let tamales stand for 15 minutes before serving.