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Ingredients
- Serves 6 people
30 ml oil
1 bulb onion, finely chopped
4 cloves garlic, minced
500 ml coconut milk
7 g salt
3 g ground black pepper
240 g rice flour
30 ml annatto water (dissolve 2g of annatto powder in 30ml water)
2 tsp peanut butter
2 salted eggs, sliced
6 pcs banana leaves (washed and cut into 10" x 10" squares)
cook the chicken:
200 g chicken meat
400 ml water (or enough to boil)
6g salt
6g pepper
to steam tamales:
500 ml water
Filipino Tamales
While most know of tamales as a delicacy that is popular throughout Mexico, did you know that there is a Filipino version of it? While the Mexican version uses cornmeal, Pinoy Tamales are made with rice flour and coconut milk before being topped with chicken and boiled eggs. And unlike the Mexican ones, where they are wrapped in corn husks, these are wrapped with banana leaves before they get steamed. Once done, unwrap and enjoy as a breakfast or afternoon snack.
- Hard
- 25 min
- 40 min
- 15 min
- 4 steps
- 16 Ingredients
- Hard
- 4 steps
- 16 Ingredients
- 25 min
- 40 min
- 15 min
Instructions
-
Cook the chicken (optional)
- In a pot over medium heat, add chicken and pour 500ml (or just enough) water to cover the chicken.
- Bring it a boil, occasionally skimming the foam and scum on top. When broth has cleared, season with salt and pepper and season to your preference.
- Next, lower heat and cover the pot with a lid. Allow it to simmer for about 15 to 20 minutes or until chicken is cooked through.
- Remove the chicken from the pot and set it aside to cool, about 2 to 5 minutes.
- Next, shred the chicken into small pieces and set it aside.
-
Heat the coconut milk
- Heat 30ml oil in a pan over low heat.
- Add chopped onions and garlic and cook it for 2 minutes or until translucent.
- Pour in the coconut milk and season with salt and pepper. Allow it to simmer for 5 minutes.
-
Cook the rice flour mixture
- Slowly add the rice flour into the pan, whisk vigorously to ensure the mixture is lump-free.
- Cook for 4 to 5 minutes or until texture becomes a smooth thick paste.
- Divide mixture into two equal portions. Transfer one portion of the mixture onto a plate and leave the rest of the mixture in the pan.
- Turn off the heat.
- Add 30ml annatto water (by dissolving 2g annatto powder in 30ml water) and 2tsp peanut butter into the rice flour mixture in the pan and stir until evenly colored and well combined.
-
Wrap Tamales
- In a steamer, pour 500ml (or enough water) and bring it a boil.
- Place a sliced banana leaf on a flat surface and add around 2tbsps of plain rice flour mixture on the center of the leaf.
- Next, add 2tbsps of the (annatto) colored mixture.
- Flatten to form a square (of about 4" x 4").
- Add shredded chicken and salted egg slices on top.
- Fold and secure with a cooking string and place it in the steamer. Allow it to steam for 25 to 30 minutes.
Plate and Serve!
Unwrap Tamales from the banana leaves and serve warm.
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Ingredients
- Serves 6 people
-
30 ml oil
1 bulb onion, finely chopped
4 cloves garlic, minced
500 ml coconut milk
7 g salt
3 g ground black pepper
240 g rice flour
30 ml annatto water (dissolve 2g of annatto powder in 30ml water)
2 tsp peanut butter
2 salted eggs, sliced
6 pcs banana leaves (washed and cut into 10" x 10" squares)
-
cook the chicken:
200 g chicken meat
400 ml water (or enough to boil)
6g salt
6g pepper
-
to steam tamales:
500 ml water
Nutrition
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