Filipino Tamales are banana-leaf parcels of coconut rice paste layered with annatto-peanut flavor and savory toppings.
1 hour 5 minutes · Serves 4
Ingredients for Filipino Tamales
1 tablespoon oil
1 medium onion, finely chopped
2 cloves garlic, finely minced
1 can (13.5 fl oz) coconut milk
1 teaspoon salt
1/8 teaspoon ground pepper
3/4 cup rice flour
1 tablespoon achuete or annatto powder, dissolved in 1 tablespoon water
1/4 cup chicken breast, boiled and shredded
1 hard-boiled egg or salted egg, divided into 4 pieces
12 cashew nuts, optional
1/2 cup ham, cut into squares
1 tablespoon unsweetened peanut butter
Banana leaves
Water, if needed
How to cook Filipino Tamales
1.Wash and dry the banana leaves, cut them into about 20 cm squares, and pass fresh leaves briefly over direct heat until pliable.
2.Heat oil in a pan over medium heat and saute the onion and garlic just until tender and aromatic.
3.Pour in the coconut milk, season with salt and ground pepper, and cook until the mixture begins to boil.
4.Add the rice flour while stirring continuously and cook until it forms a thick paste; add a little water only if the paste becomes too dry to spread.
5.Divide the paste in half. Keep one half plain, then mix the peanut butter and dissolved achuete into the other half until evenly orange.
6.Place some plain mixture in the center of a banana leaf and spread into a square about 10 cm wide. Add a layer of the orange mixture on top, then garnish with chicken, ham, cashews, and a piece of egg.
7.Fold the banana leaf around the filling, wrap again with another leaf with the seam side down, and repeat with more leaves until the parcel is well sealed, using about 4 leaves total; tie securely with string.
8.Steam or boil the parcels for 20 to 30 minutes, until set and heated through.
9.Serve hot, or let cool and serve at room temperature.
