Peruvian Pot
Humita de la Selva
A sweet, pillowy Amazonian tamale made from fresh corn masa, coconut milk, and warm spices, steamed in corn husks until tender. The jungle twist on the classic humita uses tropical ingredients for a uniquely fragrant dessert.
Ingredients
Instructions
- 1
Carefully remove the husks from the corn, keeping them intact for wrapping. Wash and set aside. Cut the kernels from the cobs.
- 2
Blend the corn kernels with the coconut milk until you get a thick, slightly chunky paste — do not over-blend, some texture is good. Transfer to a bowl.
- 3
Stir in the melted butter, sugar, cinnamon, vanilla, anise seeds, and a pinch of salt. Fold in the raisins if using. The mixture should be thick like a soft dough.
- 4
Overlap two corn husks to form a wide surface. Place about 3 tablespoons of the mixture in the center. Fold the husks over to enclose the filling, then tie with thin strips of husk or kitchen string. Repeat to make 8 humitas.
- 5
Place the humitas upright in a steamer pot with about 2 inches of water at the bottom. Cover tightly and steam for 40-45 minutes until the masa is firm and pulls away from the husk. Let rest 5 minutes before serving.
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