Hawaiian Tamales - Kraft Recipes Top
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Hawaiian Tamales

Prep Time
Total Time

26 servings, 2 tamales each

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Make It

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  • 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.

Special Equipment Needed

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.


  • 26 servings, 2 tamales each

Nutritional Information

Serving Size 26 servings, 2 tamales each
Calories 220
Total fat 13g
Saturated fat 5g
Cholesterol 10mg
Sodium 310mg
Carbohydrate 25g
Dietary fiber 2g
Sugars 10g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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