What You Need to Know
The steaming process involves a mixture of lard or vegetable shortening and water to create steam, which cooks the filling and softens the corn dough (masa). The high moisture content and steam pressure help to break down the starches in the corn dough, making it tender and pliable. This process typically occurs at 212°F (100°C) for 30-45 minutes.
Steps
- 1.
Tamales Oaxaqueños (Oaxaca, Mexico): Steaming in banana leaves creates distinct aroma and moisture retention
- 2.
Humitas (Andean region): Steaming fresh corn mixture in husks preserves delicate sweetness
- 3.
Zongzi (China): Similar steaming method adapted with bamboo leaves for glutinous rice
The Science
Primary Reaction
Starch gelatinization