Ingredients
35 corn husks
1 1/2 cups golden raisins
5 heaping tbs canned pineapple tidbits
4 cups Maseca (Instant Corn Masa Flour)
1/2 c Cream of Rice
2 1/2 teaspoons kosher salt
6 tbs anise seeds
1 1/2 teaspoons ground cinnamon
3 3/4 cups milk
3 sticks (12 ounces) unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
Preparation
Soak corn husks in boiling water to soften. Drain pineapple juice from can and add to 3 cups water along with 3tbs anise. Bring to boil till reduced to 2-3 cups. Pour over raisins to hydrate. Beat butter and sugar till fluffy, add spices and then slowly add Masa. Add 1 c of reduced pineapple/anise juice and then milk until reaches thickness of coolwhip. Refrigerate for 1 hour up to 24 and then assemble. Steam for 1-2h hours. Don’t burn pan.
