Tamalito
The "tamalito" or "tamalitos" is a common dish prepared by the Maya (Belize). The appearance of the "tamalitos" is of the tamales which is wrapped with leaves but without meat. Preparation. Tamalitos is prepared by using fresh corn "maiz" preferably the ones which have been harvested one or two days ago. The fresher the corn the sweeter and softer the tamalito. Twenty fresh corns caters for fifteen tamalitos. The corn "maiz" is carefully peeled by setting aside the second, third and even fourth layer of leaves for future use. The peeled corn is then manually grated with a knife  until all the corn product is removed from the corn "bacal". The corn product is then ground to a fine and soft texture. After grinding the product, one cup of vegetable oil, five tea spoons of salt, one melted butter (4 ounces) and half cup of milk is added to the batter. All the ingredients will then be thoroughly mixed until ingredients and batter have fully blended together. Before the final preparation, 3 cups of water is placed to boil. Using the set aside leaves, 2 leaves will be placed together and opened in the form of a canoe. A  spoon full of tamalito batter is added in the canoe leaves which will be wrapped and placed standing in a pot. This process is continued until the batter is finished. The boiling water is then poured on the side of the tamalito pot without making water enter the wrapped leaves. Steam the tamalitos for 30 minutes or until the water has evaporated. Open and serve tamalitos with some chicken soup "caldo de pollo" or melted butter.