Tamales, originally is a Spanish delicacy made from corn masa (a finely ground corn flour made into a dough) with chicken, pork or beef wrap in corn husk or banana leaves. Our local version is made out of rice, coconut milk, sugar, pork, chicken meat, boiled eggs and sausage then wrapped in banana leaves. This recipe is a Filipino version of tamales. Well known in Cavite and also in Pampangga.
- 3 cups rice
- 5 cups coconut cream (thin & thick together)
- 2 tbsp atchuete seeds
- 2 cups white sugar
- 3 tsp powdered pepper
- 4 tbsp peanut butter
- 1 cup flaked chicken meat (cooked)
- 2 hard boiled eggs
- 1 cup cooked pork (sliced into strips) or 3-4 Vienna Sausage (thin-round slices)
- Toast rice until brown. Grind finely. Add salt and pepper. Set aside. Add achuete coloring to coconut cream. Boil in medium heat stirring constantly. Add powdered rice, stir until well blended and thick.
- Separate ¼ of cooked mixture and add to this the peanut butter. This mixture is for topping. For each tamales, put in 2-3 tablespoons of cooked mixture on two pieces of wilted banana leaves; top with 1 tablespoon peanut-butter mixture, 1-2 slices of hard-boiled egg, flaked chicken meat and strips of pork or sausage.
- Wrap to form a square and tie with a string. In a deep pan, put water enough to cover tamales. When water boils, put in tamales. Cover. Cook for 1 hour. Drain.