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Desserts

Hawaiian Tamales

Hawaiian Tamales recipe
photo by:kraft
time
prep:
20 min
total:
1 hr 20 min
servings
total:
26 servings, 2 tamales each
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What You Need

52
 corn husks
1 to 2
Tbsp.  KOOL-AID Cherry Flavor Sugar-Sweetened Drink Mix
3
cups  chopped fresh or canned pineapple, drained
1
cup  firmly packed brown sugar

Make It

SOAK corn husks in hot water 30 minutes or let stand overnight in room-temperature water. Prepare Tamale Dough recipe, adding the drink mix to the dough with the masa harina.

ASSEMBLE tamales by spreading 2 Tbsp. of the masa mixture (tamale dough) into a 3x2-inch rectangle down the center of each corn husk, leaving about 2 inches bare at the top of the husk. Spoon 1 Tbsp. of the pineapple and 1 tsp. of the brown sugar down the center of the masa mixture; fold over the sides of the husk and both ends to completely enclose the filling.

STAND tamales in a steamer basket in large pot filled 1/4 full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary. Remove tamales from steamer basket; cool slightly. Top with thawed COOL WHIP Whipped Topping just before serving, if desired.

Kraft Kitchens Tips

Cinnamon-Spiced Chocolate Tamales
Prepare as directed, substituting 2 Tbsp. cinnamon sugar for the drink mix, 3 cups semi-sweet chocolate chips for the pineapple and 1 cup BAKER'S ANGEL FLAKE Coconut for the brown sugar.
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