Fusion Recipe Lab / Recipe

Sweet Red Bean Coconut Tamales

Lightly sweet tamales with red bean paste, coconut, and cinnamon-lime sugar.

Vehicle

tamales

Inspiration

Mexican / Chinese / Japanese

Flavor Profile

sweet-savory, aromatic, mild

Meal Type

snack

Protein

vegetarian

Spice Level

mild

Texture

soft

Difficulty

moderate

Prep Time

40 minutes

Cook Time

1 hour 20 minutes

Total Time

2 hours

Prep Style

batch-cooking

Tags

vegetarian, sweet, batch-cook, snack

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Notebook Entry

Description

A snack-style tamal that borrows from sweet red bean pastry flavor while staying rooted in tamal texture.

Ingredients

  • 20 soaked corn husks
  • 3 cups masa harina
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup softened butter or coconut oil
  • 2 cups warm coconut milk
  • 1 cup sweet red bean paste
  • 1/2 tsp cinnamon
  • 1 tsp lime zest

Preparation

  1. Beat butter or coconut oil, then add masa harina, baking powder, salt, and coconut milk.
  2. Mix cinnamon and lime zest into red bean paste.
  3. Spread masa on husks, add bean paste, fold, and tie.
  4. Steam 70 to 80 minutes.

Assembly

  1. Serve warm or room temperature.
  2. Dust lightly with cinnamon sugar if desired.

Serving Suggestions

  • Pair with hot tea or coffee.
  • Add toasted coconut flakes.

Notes or Variations

  • Use sweet potato puree instead of red bean paste.
  • For less sweetness, reduce filling amount.