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on August 06, 2013
I must admit, I was intrigued... I grew up eating homemade sweet tamales and this did sound like something similar. But if you're used to tamales made from fresh corn masa, then anything made from cornmeal is going to be disappointing. Still - I WAS intrigued! I originally made the Duckanoo exactly as written, but tasting the dough was enough to know there was going to be something missing. When you make sweet tamales, the uncooked dough is always waaaaay sweeeeet! And it tempers during cooking. So these weren't sweet enough. I more than doubled the sugar and added honey. Also added a lot of cinnamon to taste (it would probably benefit from a ground cinnamon stick, as in tamales. I added some fresh pineapple, chopped, and more butter. When done, they were still a bit bland, so I topped with some leftover bananas foster syrup and a dollop of runny whipped cream. They were good, but next time will just go with what I know - sweet tamales! This was a fun experiment and glad I tried it. Thanks for posting, MG! Made for ZWT9 Tropical Dessert Challenge. Team Gourmet Goddesses.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (274 g)
Servings Per Recipe: 6