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Ingredients include corn, sugar, salt and milk, with butter and/or cheese. [29] Nicaraguan sweet tamale or yoltamal can be made with masa, corn, evaporated milk, sugar, cinnamon, vanilla and fruits / fruit preserves. [30] [31] It is served with cream / crème fraîche or queso fresco. [32]
Cookies Cookies made of flour, egg, sugar and salt Binaki (Pintos) Bukidnon, Mindanao; Bogo, Cebu: Tamales: Steamed corn sweet tamales Binangkal: Visayas and Mindanao Fried dough Hard and crunchy fried flour balls covered in sesame seeds. Not to be confused with buchi, which is hollow and chewy on the inside. Biskotso: Iloilo Bread
Binaki (IPA: [ˈbɪ.nɑ.kiʔ]) or pintos is a type of steamed corn sweet tamales from two regions in the Philippines – Bukidnon and Bogo, Cebu. They are distinctively wrapped in corn husks and are commonly sold as pasalubong and street food in Northern Mindanao and Cebu. It is sometimes anglicized as "steamed corn cakes".
To eat a tamale, simply unwrap the corn husk wrapper like a Christmas present and dig in! Tamales make an excellent Christmas dinner or a tasty snack to eat during your holiday travels.
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Heat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats. Using a 1 1/2-inch round cookie cutter (or whatever size you have, though obviously the larger the cookie cutter, the fewer cookies), cut dough into small round discs. Place discs about 1 inch apart on prepared baking sheets.
Guatemala has many tamale varieties, from the traditional corn-husked tamale called a chuchito, to a sweet version of tamale, which uses the same corn dough, but is seasoned with honey or sugar combined with chocolate, almonds, plums, seeds, and peppers. Tamales are sold in stores and private homes (especially on Saturdays).
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