Tamal de Maicena: A Taste of Costa Rica

Tamal de Maicena is a sweet cornstarch tamale cake hailing from Costa Rica. Its intriguingly smooth, creamy-yet-chewy texture and delicate flavour make it a popular coffeetime treat and a memorable dessert. This treat is naturally gluten-free and keeps well. It's perfect for packing on picnics and potlucks.

This month for our Eat the World recipe challenge, we head to the beautiful Central American country of Costa Rica. It's part of the narrow strip of land connecting North America and South America, bordered by Nicaragua to the north and Panama to the south, the Pacific Ocean to the west and the Caribbean Sea to the east. Costa Rica is a stable country politically and economically, with a high standard of education and health care. It is also stunningly beautiful, with a wide range of flora and fauna. This small country has the greatest biodiversity in all of Latin America. It is well known for its environmental protection measures and is a popular destination for ecologists and biologists, as well as tourists.

The cuisine of Costa Rica is varied, influenced by the presence of the various ethnic groups who migrated there. Tamales made of corn are representative of the native cuisine of its indigenous inhabitants. These are traditionally savoury, but in my research I came across a most delicious sweet version made of cornstarch. This tamale is not steamed in banana leaves or corn husks as most savoury ones are, but is cooked on the stovetop and then baked, to make an irresistable pudding/cake, usually cut into squares. The flavour is divine and the texture is so unique and addictive. It feels like it would be dense, but it's soft, silky-smooth, and slightly bouncy and chewy. Absolutely delicious!

The first time I made a pan of Tamal de Maicena (also spelled Tamal de Maizena), Raymond devoured it in less than three days (I only got two pieces of it!). I've combined several recipes I found online and have been tweaking the amounts so it turns out perfectly every time. I just baked another one, and it smells heavenly - I can't wait to cut a piece of it to have with my coffee. That is how Tamal de Maicena is most often enjoyed in Costa Rica - as a snack with a good cup of the famous Costa Rican coffee.

The flavour and texture of Tamal de Maicena is a delicious cross between a vanilla flan, a clafoutis, and a cake. It uses cornstarch as its flour and without any leavening agent except for eggs, it gets that delightfully bouncy texture. It is definitely worth trying for a unique new taste experience. I bet it'll get rave reviews like it does from everyone that tastes it at our house.

What You'll Need

How to Make a Tamal de Maicena

To make the cornstarch batter, you'll whisk together the eggs and some of the milk, then add in the cornstarch and dry ingredients.

Once you've added the cinnamon and vanilla you can set the batter aside.

Now you'll heat up the rest of the milk with the coconut milk (or more milk), sour cream, and butter. Once it comes to a simmer, pour in the cornstarch batter, stirring constantly. Keep cooking the tamal, and it will be lumpy at first, but as you keep stirring it will get smoother, thicker, and glossy.

Stir in the raisins, if you are using them (they give lovely little pops of sweetness to the Tamal de Maicena. Scrape the mixture into a greased pan.

Working quickly (as it sets up rapidly as it cools), smooth the top. Spread a couple spoonfuls of sour cream over the tamal to help it brown (this step is optional).

Cover the pan with aluminum foil and pop the Tamal de Maicena into a hot oven to bake. Remove the foil for the last bit so the top browns nicely.

Let the Tamal de Maicena cool a bit, then cut it into squares. Enjoy it while it's still warm or at room temperature with a cup of good Costa Rican coffee!

Yum!

How Does Tamal de Maicena Keep?

Enjoy Tamal de Maicena slightly warm or at room temperature. If you cover the cake with plastic food wrap, it will keep at room temperature for 3 to 4 days, or in the refrigerator for up to a week (warm it up or let it come to room temperature to serve it). Tamal de Maicena also freezes well, for up to 3 months.

Because the squares are nice and sturdy, Tamal de Maicena is perfect to pack along for picnics, road trips, or take to potlucks. Pack it into a decorative tin or sealable container.

What a unique and delicious treat.

Check out all the wonderful Costa Rican dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

Amy’s Cooking Adventures: Costa Rican Garbanzo Bean and Chicken Soup
A Day in the Life on the Farm: Taco Ticos
Sneha’s Recipe: Mango Avocado Salsa
Culinary Cam: Ceviche De Tiquicia
Kitchen Frau: Tamal de Maicena (Sweet Cornstarch Tamale Cake)

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Guten Appetit!