A delicious sweet version of paymee, like pastelles they are wrapped in banana leaves or corn husks and then steamed.
4tablespoons (½stick) butter
2tablespoongolden raisins (optional)
1½cups fresh or frozen grated unsweetened coconut
½cup grated pumpkin or butternut squash
30 (8-inch) squares of banana leaf or corn husk
Combine the masa harina, salt, and sugar in a medium bowl and set aside.
Melt the butter in a shallow frying pan and add the raisins, stirring constantly until plumped. Add the coconut and pumpkin or squash and sauté for 2 to 3 minutes, stirring occasionally.
Add the coconut mixture to the dry ingredients. Gradually stir in about ¾ cup of water until you have a thick, moldable dough that is not too stiff.
Bring a pot of salted water to a boil and blanch the banana leaves or corn husks for 30 seconds or until they are soft and malleable. Drain and rinse with cold water.
Place 2heaping tablespoons of the dough on a banana leaf. Fold in the edges of the leaf so that the leaf completely covers the dough and tie with twine. Repeat with remaining dough and leaves.
Place a steamer basket or colander in a 6-quart saucepan and add water to the base making sure the water level is below the bottom of the steamer basket. Place the wrapped paymee in the basket, arranging in a single layer. Bring the water to a simmer and steam for 45 minutes. Serve warm.