Sweet Tamales Mendioka (Cassava) has been a long time island favorite. A steamed dessert, that’s got a sweet coconut flavor, soft and sticky texture; studded with bits of young coconut; it’s a wonder why this a definite island treat. My recipe is fast and easy, no fuss or muss. Give it a try when you want to venture out and try something new…… 😉
2 (16 oz. pkgs.) grated Cassava, thawed completely and drained
1 cup Sugar
1 can Coconut milk
2 (16 oz. pkgs.) frozen Young coconut, thawed, optional
Here are pictures of the ingredients I used to prepare this recipe.
Heat up the water in your steamer, according to your manufacturers instructions. Lets start by opening the bags of cassava and draining most of their liquid. Pour both bags into a large bowl. Sometimes you will notice a few black bits of cassava peeling throughout the grated cassava. Remove those pieces when you do see them as well as any chunky bits.
Add the sugar and the DRAINED shredded young coconut. Shake the can of coconut milk, before opening it. Open and pour the whole can over the grated cassava, sugar, and coconut.
Stir to combine the mixture well.
Taking a sheet of foil, add 1/4 – 1/2 cup of the mixture to the center of the foil.
Now taking both top edges of the foil wrap, fold downward and continue to fold downward until you’re right over the top of the tamale mixture as shown in picture below.
Fold in both ends now, sealing the tamale completely, as shown below. Continue doing this until all the mixture is used up.
Now, place them, singled layered in your steamer; which already should be putting out heavy steam. Steam the tamales for about 20 – 25 minutes; but no longer than 30 minutes. Once they’re done, remove from the steam and allow to cool completely. If you decide to eat them while they’re still warm, they’ll still be gooey and sticky. But they’re delicious either way, hot or cold…..ENJOY! 😉
NOTE: Refrigerate any leftovers!