Bollo de tamarindo (bollo de tamarindo)

Instructions

1. Heat the tamarind pulp with the sugar and a little water to make a thick jam, then let it cool.
2. In a bowl, mix the cornmeal, baking powder, salt and melted butter.
3. Gradually add the lukewarm water until you have a soft dough that no longer sticks to your fingers.
4. Blanch the bijao leaves, drain them and spread a portion of dough in the centre.
5. Place a spoonful of tamarind filling on top, close the dough and fold the leaf into a parcel.
6. Steam or bake at 180 °C for 40 to 50 minutes.
7. Let cool slightly before serving.