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Binaki (Cebuano pronunciation:) 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".
In the central Andes region, sweet humitas [42] are made with fresh corn, butter, sugar, cinnamon, vanilla, evaporated milk, anise and raisins. [43] They are wrapped in corn husks and can be cooked in boiling water, in a pachamanca oven, or steamed. Bollos [44] can be made with masa, cornmeal, plantain, batata (sweet potato) or cassava / yuca.
Cambray tamales contain raisins and almonds. Sweet tamales are filled with sweet recado rojo. Black tamales are named after the color that chocolate gives them. Chipilin tamales wrapped in corn husks, parrot tamales, and corn tamales among others are also made. Cream tamales and cheese and anise seeds are also mixed with corn tamales.
These bundles of corn were offered as sacrifices to the gods as many believed corn was used by the gods to make humans. The time-honored tradition of making — and eating — Christmas tamales ...
Adults too and the best thing about corn is it's cheap, filling and readily available year-round in several forms. Of course, there's nothing better than farm-fresh sweet corn in the summer though
The bakery’s foods are made from scratch and honor both Latin and American tastes and the family’s heritage, according to the new owner.
Other black tamales are not sweet but are simply made out of blue/black corn. Tamales de elote ("sweet corn tamales") do not use the typical masa but instead are made out of sweet corn. These may contain whole kernels of corn in the masa and do not generally contain meat. Chuchitos ("small dogs") are a very typical kind of Guatemalan tamale ...
The oldest type of sweet corn contains more sugar and less starch than field corn intended for livestock. Tends to be heartier in respect to planting depth, germination and growth than other types. Begins conversion of sugar to starch after peak maturity or harvest, and as such is best eaten immediately after harvest.