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Mexican rice dumplings



Dried corn clothes/fresh corn clothes

Chicken (chopped) 400g (can choose to use chicken breasts, chicken parts or chicken chops)

medium sized onions ((cut corner) 1 piece

salt 2 tsp

1 garlic clove (crushed)

Water 1500mL



Sweet potato 1000g

Tapioca flour 60g

Flour 100g



Canola oil 6 tablespoons

All purpose flour 6 tablespoons

3/4 cup chili powder (you can choose slightly spicy or mild chili powder, or use sweet chili powder instead)

salt 1/2 teaspoon

Garlic powder 1/4 teaspoon

pepper 1/4 teaspoon



  1. (Dried corn husks) Cover corn husks with cold water; soak until softened (at least 2 hours). If you use fresh corn clothes, you only need to wash them and dry them with water before use.
  2. Boil water. Add chicken, onions, salt and garlic to stock pot. Cover and simmer until chicken is tender (45-60 minutes).
  3. Remove chicken from broth. Skim excess fat from the dough and keep the soup. When cool enough to handle, remove bones and skin (skinless if using chicken pieces/breasts and chops). Shred chicken. **Pop up the chicken soup and set aside
  4. Use when cooking chicken and keep the rest for other cooking purposes.
  5. Fillings:On medium heat, open a wok with oil.Add flour and stir until lightly browned (2-5 minutes). Stir all ingredients together, add a little chicken stock and simmer until soft and thickened (stirring occasionally), about 45 minutes.
  6. Dough:  Peel and wash the sweet potato, cut into cubes and steam or blanch for about 15 minutes. Take it out and let it cool, then add flour and tapioca flour to form a dough.
  7. Drain the corn coat; tear it into strips for tyingMexican rice dumplings. (To prevent crust from drying out, cover with damp towel until ready to use.) On wide end of corncoat, spread 2-3 tablespoons dough to within 1/2 inch of sides; top each with 2 tablespoons Chicken stuffing. Fold the long sides of the crust over the filling, overlapping slightly. Fold over the narrow end of the husk; tie with corn strips to secure.
  8. Place a large steamer basket over the water in the stock pot; place the tamales upright in the steamer pot. Cover and steam, (adding hot water as needed) until dough pulls away from crust, about 25 minutes.


-This recipe is provided by KOLB LIFE Limited-

Mexican rice dumplings

  • Cooking clips, recipe content, food hardness, hardness, size and testing methods are for reference only. The actual situation may be affected by factors such as the type of food, food temperature, cooking methods, feeding techniques, tools and environment. Before eating, patients are advised to consult speech therapists and related professionals to assess their individual dietary level and eat according to the instructions.

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