At Siete, Feasting and Familia makes Thanksgiving one of our favorite holidays and we're celebrating with this Siete spin on a Thanksgiving classic. Whether you want to throw a tamalada (tamale making party) or find an even more wonderful way to use up pumpkin, savor the recipe below.
Author: Siete Family Foods
Ingredients
2 c pureed roasted pumpkin (about ½ small pumpkin)
2 c of cassava flour
¾ c coconut oil
½ c coconut sugar
1 ½ tsp salt
1 tsp baking powder
½ tsp ground ginger
½ tsp ground cinnamon
½ c plain non-dairy cream cheese (we used Plain Kite Hill Cream Cheese Style Spread)
Banana Leaves for wrapping (can be substituted for with parchment paper)
Directions
Banana Leaves:Run banana leaves under warm water, while wiping them down with a clean rag to remove any dirt
Cut the leaves into 10x10 inch squares
Steam leave squares for 30-45 minutes or until softened
Leave covered while you prepare masa so they will remain pliable
Masa:With a mixer, using whisk attachment, whip coconut oil until you have incorporated some air into it and it has increased in volume (for about 3 to 4 minutes)
Add dry ingredients and whip for 1 to 2 minutes
Followed by pumpkin puree, mixing until uniform texture and color in the masa is established
To Assemble Add about two tablespoons of masa to your banana leaf squares, creating a thin 1
5 inch by 4 inch rectangle in the center of the square
Using either a piping bag or a resealable plastic bag, pipe about a tablespoon of the Kite Hill spread across the middle of the masa
Carefully fold your leaf in half along the horizontal plane, enveloping the filling
Roll until you have formed a long tube with the seam on the bottom
From the outside in, gently squeeze the masa towards the center and then fold in the edges tucking them underneath as well
Gently stack your tamales in a steamer and steam about 1 hour
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