forkue
Costa Rican Cornstarch Cake (Tamal de Maicena)

Costa Rican · Dessert · Medium

Costa Rican Cornstarch Cake (Tamal de Maicena)

Total
3 hr 15 min
Prep
2 hr 15 min
Serves
16
Calories
220
Jump to recipe

Milk and vanilla set into a dense, smooth cornstarch cake with a lightly browned top, ready to cut into small squares once cool.

The batter for Costa Rican Cornstarch Cake (Tamal de Maicena) thickens on the stove before it goes into the oven. That first cooking gives it a pudding-like body; baking firms it into a cake that holds a clean edge when sliced.

Disperse the cornstarch in cold milk before heating it, and keep stirring along the bottom of the pan. Let the cake cool completely instead of cutting it warm, when the center is still soft.

SweetCreamyMildBakingMake AheadVegetarianGluten-freeNut-free

Method

  1. Heat the oven to 350°F (175°C). Line an 8-by-11-inch baking dish with parchment. Whisk 2 cups cold milk with the cornstarch and eggs until completely smooth.

  2. Heat the remaining milk, butter, sugar and salt in a heavy saucepan over medium heat for , stirring until the sugar dissolves and the milk steams.

  3. Whisk the cold starch mixture again, then slowly pour it into the hot milk while whisking. Cook over medium-low heat for , stirring firmly along the bottom, until very thick and bubbling. Remove from the heat and stir in the vanilla extract.

  4. Spread into the baking dish and cover with foil. Bake for , uncover and bake for more, until the center is set and the top is lightly browned.

  5. Cool on a rack for before lifting out and cutting into 16 squares.

Forkue tips

  • Switch to a sturdy spatula once the mixture becomes too thick to whisk, scraping the bottom and corners continuously.

Storing and reheating

Refrigerate covered for up to 4 days. Serve cool or let individual squares stand briefly at room temperature; freezing can make the starch gel weep.

Kitchen gear

Heavy saucepanTop picks on Amazon8-by-11-inch baking dishTop picks on AmazonWhiskTop picks on Amazon
Forkue may earn a commission from links on this page, at no extra cost to you.

Nutrition per serving, estimated

220Calories
3gProtein
46gCarbs
4gFat

Costa Rican Cornstarch Cake (Tamal de Maicena): FAQ

Is this made with cornmeal?

No. It uses cornstarch, which creates a smooth, dense texture. Cornmeal or masa harina would give a very different result.

Why are there lumps?

The cornstarch was not fully dispersed before heating or settled before being poured in. Whisk the cold mixture again immediately before adding it.

How do I store and reheat Costa Rican Cornstarch Cake (Tamal de Maicena)?

Refrigerate covered for up to 4 days. Serve cool or let individual squares stand briefly at room temperature; freezing can make the starch gel weep.

How long does Costa Rican Cornstarch Cake (Tamal de Maicena) take?

About 3 hr 15 min in total: 2 hr 15 min prep and 1 hr cooking.

What do I need to make Costa Rican Cornstarch Cake (Tamal de Maicena)?

The key ingredients are whole milk, unsalted butter, vanilla extract, cornstarch and eggs, plus pantry basics.

Any tips for Costa Rican Cornstarch Cake (Tamal de Maicena)?

Switch to a sturdy spatula once the mixture becomes too thick to whisk, scraping the bottom and corners continuously.

Cook this next

More vanilla extractMore eggs