Cream the butter with the egg yolks. When the mixture doubles in volume, add the sweetened condensed milk and continue beating.

Sift the rice flour together with the baking powder and fold into the mixture with a spatula. Let rest for 10 minutes.

Place a tablespoon of the batter onto each tamale husk and add a strip of quince paste. Fold and place in a steamer. Steam for 45 minutes, or until the tamale easily separates from the husk. I suggest standing them upright in the steamer to prevent the batter from spilling out.