Tamales Dulces de Piña (Sweet Pineapple Tamales)

• 18 pieces Corn husks, dried
• 450 g Pineapple, ripe but firm
• 140 g Caster sugar
• 170 g Unsalted butter, softened
• 300 g Masa harina
• 2 tsp Baking powder
• 1 tsp Ground cinnamon
• ½ tsp Fine sea salt
• 360 ml Water, warm

1. Soak the corn husks in very hot water for 30 minutes until pliable, then drain well. Meanwhile, cut the pineapple into small dice so it will sit neatly inside the tamales.
2. In a mixing bowl, beat the butter with the caster sugar until pale and fluffy. Beat in the cinnamon and salt.
3. Whisk the masa harina with the baking powder, then add to the butter mixture. Pour in the warm water gradually, mixing until you have a soft, spreadable dough that holds its shape on a spoon.
4. Lay a husk smooth side up and spread a thin, even layer of masa over the centre, leaving a border at the sides and top. Spoon a line of pineapple down the middle, then fold the sides in to enclose the filling and fold up the bottom; repeat with the remaining husks, masa and pineapple.
5. Set up a steamer over a large pot with a few centimetres of water, making sure the water does not touch the steaming basket. Stand the tamales upright with the open ends facing up, cover, and steam over a steady simmer for 45 minutes until the masa feels set and pulls away from the husk easily.
6. Turn off the heat and let the tamales rest, covered, for 10 minutes to finish setting. Serve warm or at room temperature.

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