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
£15.84
Total cost
£1.06
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
430
Calories
23g
Protein
42g
Carbohydrates
18g
Fat
4g
Fibre
846mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Soak the corn husks in hot water for 1 hour. Drain and set aside.
- 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
Add the eggs one at a time, beating well after each addition. Fold in the vanilla essence and the lemon zest.
- 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
Leave to rest for 10 minutes. Serve warm with whipped soured cream, strawberry jam or cajeta (Mexican goat's milk caramel).
💡 The name 'canario' comes from their pale yellow colour, given by the eggs and butter. If they do not look yellow enough, you can add a pinch of turmeric.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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