TamalesMedium

Canary Tamales

Name: Canary Tamales
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Cuisine: Mexican
Ingredients: 1 tbsp Vanilla essence; 250 g Rice flour; 30 Dried corn husks; 5 Egg; 150 ml Milk; 250 g Butter; 2 tsp Baking powder; 0.25 tsp Salt; 80 g Raisins; 200 g Sugar; 1 tbsp Lemon zest

90 min (30 prep + 60 cook) Medium 15 servings Michoacan

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 23 Mar 2026

Sweet Michoacan-style rice flour tamales with a spongy texture, golden colour and vanilla aroma.

About this recipe

Tamales canarios are sweet tamales from Michoacan, made with rice flour instead of corn masa, which gives them their pale yellow colour and wonderfully spongy, cake-like texture. They are scented with vanilla and lemon zest, and traditionally served with cream and jam.

History & Origin

Tamales canarios are a sweet speciality originating from the state of Michoacan, particularly the city of Morelia. Their name comes from their pale yellow colour, which is reminiscent of canary plumage, achieved thanks to the generous quantity of eggs and butter in the recipe. Unlike most Mexican tamales, they are made with rice flour instead of corn dough, which gives them a spongy texture similar to a sponge cake. This recipe is a legacy of eighteenth-century convent confectionery, when Michoacan nuns experimented with European ingredients and local techniques. They are traditionally served with cajeta (Michoacan goat's milk caramel), whipped soured cream or strawberry jam.

Estimated cost

£18.40

Total cost

£1.23

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

430

Calories

23g

Protein

42g

Carbohydrates

18g

Fat

Fibre

846mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Remoja the hojas de maiz en water hot durante 1 hour. Escurre y reserva.
2
Beat the room-temperature butter with the sugar using an electric mixer on high speed for 5 minutes, until the mixture is creamy and pale.
3
Agrega the eggs uno for uno, batiendo well despues de each adicion. Incorpora la esencia de vainilla y la ralladura de limon.
4
In a separate bowl, mix the rice flour, baking powder and salt. Add the dry ingredients to the butter mixture in three additions, alternating with the milk. Beat on low speed just until combined.
💡 Do not over-beat once you add the flour; this develops the gluten and makes the tamal dense rather than fluffy.
5
Incorpora the raisins a la corn dough (masa) with a espatula, distribuyendolas uniformemente.
6
Unta 2-3 tablespoons de corn dough (masa) en each hoja de maiz. La corn dough (masa) es mas liquida that la de tamales tradicionales; esto es normal.
7
Envuelve doblando the lados y la punta inferior. Acomoda de pie en la vaporera.
8
Steam for 1 hour over medium heat. The tamal is ready when a skewer inserted in the centre comes out clean and the dough has a spongy, cake-like texture.
9
Deja reposar 10 minutes. Sirve tibios with soured cream batida, mermelada de strawberry o cajeta (sweet de milk Mexican).
💡 El name 'canario' viene de su colour amarillo palido, dado for the eggs y la butter. Si no queda amarillento, puedes agregar a pizca de curcuma.