1.1 Pounds of wheat flour
6 Tablespoons of coconut oil or vegan margarine
2 Tablespoons of sugar or agave syrup
8 Tablespoons of Veganisimo Vegan Caramel
1 Pinch of sodium bicarbonate
4 Tablespoons of warm water (add 2 more tablespoons If it’s necessary) Optional Ingredients: Nuts, almonds, dry fruit.
Corn leaves (softened beforehand in warm water)
1 medium sized pot with a steam rack or an upside-down bowl
Yield: 8 Tamales
In a bowl, add the flour, sugar, and sodium bicarbonate, and coconut oil (or vegan margarine).
Use your hands to mix the ingredients, as you slowly add the warm water. You’ll know you are done once the dough is soft, but not sticky.
Next, add 2-3 tablespoons of the dough into the corn leaf, and add 1 tablespoon of the vegan caramel in the center; now fold the leaf until It’s well closed.
Once you are done, place your tamal over the steam rack over approximately 4 cups of water and then cover It with cloth so that the steam stays inside.
After 40 minutes, you can take out the tamal, and it’s ready to eat.
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