椰子arroz con leche tamales

Bring 1 3/4 cups water, rice, and cinnamon sticks to a boil in a large saucepan over medium. Boil, uncovered, stirring occasionally, until water is mostly absorbed, 6 to 10 minutes. Stir in coconut milk, 3/4 cup whole milk, 1/4 cup sugar, vanilla bean seeds, almond extract, and 3/4 teaspoon salt. Bring to a boil over medium. Reduce heat to medium-low, and cook, uncovered, stirring often, until mixture has thickened to a pudding-like consistency, 15 to 20 minutes. Remove from heat, and transfer to a large bowl. Discard cinnamon sticks. Let cool to room temperature, about 1 hour.

Meanwhile, combine butter, shortening, 1 cup sugar, and remaining 1 tablespoon salt in bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. With mixer running on medium-low speed, gradually add masa. Increase speed to medium-high, and beat until mixture is smooth and fluffy, about 2 minutes. Reduce speed to medium-low, and gradually stream in remaining 1 cup water and remaining 1/2 cup whole milk. Beat on medium-low speed until mixture is well combined and smooth, 3 to 5 minutes, stopping occasionally to scrape sides of bowl. The prepared masa should have the texture of cake batter. Cover bowl with a damp paper towel; set aside.

Place 1 corn husk on a clean work surface with narrow end pointing away from you; pat dry. Using the back of a spoon, spread about 1/3 cup prepared masa lengthwise in center of corn husk in a 5- x 4-inch rectangle of even thickness. Spoon about 2 tablespoons arroz con leche pudding in a line down the center of masa rectangle, leaving a 1/2-inch border of masa above and below pudding. Sprinkle 1/2 teaspoon sugar over arroz con leche pudding. Fold one side of husk across so that masa encases filling. Fold top end of corn husk down toward the center, and roll to wrap remaining husk around the tamal, leaving bottom end open. Repeat with remaining husks, masa mixture, arroz con leche pudding, and sugar.

用1英寸的水填充一个大的牛排。将蒸笼插入（至少7英寸深）放入库存，确保水不触摸蒸锅的底部。用玉米壳线底部和蒸锅的两侧。在蒸笼中垂直站立Tamales，在单层中开放。Tamales应该紧紧包装在一起。如果蒸笼太大，请使用铝箔在锅内打一个戒指，以竖起粉末。

在中高的热罐直至蒸汽可见，5至8分钟。将一层玉米果壳放在田中的顶部。用干净的厨房毛巾盖上托马尔斯，并将盖子放在上面。将热量降低到低。煮45分钟。测试送礼，仔细揭示锅，并删除1张锦鸡。盖上锅，并允许剩下的托马尔斯继续烹饪。在展开之前让塔玛休息10分钟。如果Masa粘在玉米壳，重新包装塔玛，并返回蒸笼篮子。在再次检查之前继续烹饪Tamales 5分钟。 If corn husk pulls away cleanly from masa, turn off heat, and let tamales rest in pot, lid removed, towel and husks in place, for 15 minutes. Serve tamales warm with a drizzle of cajeta.