Pintos
Pintos is a local snack in the Philippines. Pintos has lots of name around the world. Tamales dulces in Mexico, Quimbolitos in Ecuador and Koba raviny in Madagascar.
corn husks (cooked for 5 minutes)
1 1/2 cups butter 1 cup masa harina (like a wheat flour)
6-7 (fresh corn, mashed) 1 teaspoon cinnamon
1 cup grated cheese ½ c sugar
1 cup finely chopped almonds
condensed milk (enough to make the mixture moist)
Yema to stuff the pintos
1. Cream the butter and sugar until light and fluffy. I used the food processor to make the corn kernels fine and creamy.
2.Mix the mashed fresh corn with the masa harina, adding the condensed milk until the dough is well mixed.
3.Add the beaten butter-sugar mixture to the dough, beating after each addition until the dough is well coordinated. Add red food coloring if desired.
4.Fill and wrap following the directions for basic tamales.
5.Steam the pintos in a bamboo steamer for extra fragrance or any steamer will do.
6.Steam for about 35-40 minutes, the cooked pintos will be slightly firm when they are done.
7. Serve and have fun!