Go Back
–+ servings
A glass of water with masa dough pieces floating inside, demonstrating the masa float test for tamales, is placed on a wooden table with tomatoes and kitchen items in the background.
Print Recipe
4.67 from 3 votes

The Masa Float Test for Tamales

The masa float test is the quickest way to know if your tamale dough is ready. Drop a small piece into water, if it floats, you're good to go.
Prep Time5 minutes
Mixing Time20 minutes
Total Time25 minutes
Course: Main Course, Main Dish
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 25 servings
Calories: 145kcal
Author: Nancy Lopez & MexicanMadeMeatless.com

Ingredients

  • 1 batch masa for tamales
  • 1 cup warm water

Instructions

  • Prepare the masa according to my recipe instructions. Make sure you grab a spoon or spatula and run it through the masa and move it through the top of the dough, it should spread smoothly like the way frosting does.
    A glass bowl of creamy masa dough for tamales made without lard, sits on a wooden table near a hand mixer with beaters, a spatula, small clay bowls, and a white cloth with colorful embroidery along the edge.
  • Grab a small dollop, about 1 teaspoons or so, and drop it into a small cup of warm water.
    A glass of water with masa for tamales being dropped into it to test if it floats.
  • If the masa is ready it will float right back up to the top within a second or so.
    Masa floating in a cup of water after testing it for making tamales.
  • If it sinks, whip it a bit longer and test again
    A glass of water with masa dough pieces floating inside, demonstrating the masa float test for tamales, is placed on a wooden table with tomatoes and kitchen items in the background.

Video

Nutrition

Serving: 25servings | Calories: 145kcal | Carbohydrates: 16g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 155mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Calcium: 37mg | Iron: 2mg
QR Code linking back to recipe