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You are here: Home / Noodles and Rice / Filipino Tamales

Filipino Tamales

February 18, 2018 by Manny 17 Comments

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Tamales, originally is a Mexican 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.

To cook this tamales; 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 1/4 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. Continue reading for the complete recipe with exact measurements of ingredients.

 

Filipino Tamales
Print Recipe
4.5 from 8 votes

How to Cook Filipino Tamales

Tamales, originally is a Mexican 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.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Appetizer
Cuisine: Filipino
Keyword: filipino tamales, tamales recipe
Servings: 6 to 8pcs
Calories: 153kcal
Author: Manny

Ingredients

  • 3 cups rice
  • 5 cups coconut cream thin & thick together
  • 2 tbsp atchuete seeds
  • 1 cup white sugar
  • 3 tsp powdered pepper
  • 4 tbsp peanut butter

Topping:

  • 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)

    Instructions

    How to cook Filipino Tamales:

    • 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 and sugar. Stir until well blended and thick.
    • Separate 1/4 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.

     

    Filipino Tamales

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    Filed Under: Noodles and Rice Tagged With: Filipino recipes, Filipino tamales, panlasang pinoy

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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    Reader Interactions

    Comments

    1. Elvira Pamintuan

      February 18, 2020 at 9:15 am

      The best tamales that I always tried to have in the philippines is a
      made is San Juan Batangas. Is it possible to get this recipe from that place?. thank you. I believe it uses ground peanut mixed with toasted brown rice instead of peanut butter. thanks. I would appreciate your help.

      Reply
      • Manny

        February 20, 2020 at 3:12 am

        5 stars
        Hi Elvira, I’ll try to find the recipe for you and post is as soon as I have it. Thanks for sharing your thoughts!

        Reply
    2. Adeline Dely Tongol Leem

      October 1, 2018 at 12:38 pm

      5 stars
      Hi I’d like to know ano ang size ng banana leaves to cut

      Reply
      • Manny

        October 2, 2018 at 1:34 am

        5 stars
        Hi Adeline, about 8 x 8 inches of banana leaves.

        Reply
    3. alelie

      September 9, 2018 at 5:54 am

      5 stars
      Thank you for sharing this recipe. I really miss the filipino version of tamales. Can we use rice flour instead?

      Reply
      • Manny

        September 9, 2018 at 8:36 am

        5 stars
        Hi Alelie, I think you can use rice flour.

        Reply
    4. Marie

      February 11, 2018 at 3:20 am

      Hello may I know what kind of peanut butter is good to use thanks

      Reply
      • Manny

        February 12, 2018 at 9:04 am

        5 stars
        Hi, I think you can use any kind of peanut butter.

        Reply
    5. Manny

      July 17, 2016 at 9:48 pm

      5 stars
      Hi Benjamin, thanks for the info. I corrected the post already.

      Reply
    6. Benjamin Rivas

      July 17, 2016 at 7:27 pm

      1 star
      Excellent article! But I have to correct you on one thing though, tamales ARE NOT a Spanish delicacy but a Meso American (Mexico -Central America). Maize or better known as corn was domesticated 10,000 years ago by indigenous peoples from Mexico and used tamales to transport food from place to place.

      Reply
    7. Leny eugenio

      January 2, 2015 at 5:18 pm

      Thank you for sharing your recipie of tamales,but is it okay to use rice flour instead of regular rice?

      Reply
    8. Jun

      January 7, 2011 at 1:21 pm

      Kapampangan tamales don’t have sugar. Kapampangan tamales are not sweet.

      Reply
    9. Josie

      January 3, 2011 at 5:20 pm

      ooppss, i meant to ask: what’s the measurement of the salt and powdered rice?
      thanks again,
      josie

      Reply
      • lito

        January 6, 2011 at 3:39 am

        @Josie
        the powdered rice is the 3 cups rice which is toasted and grounded. The salt depends on your taste.

        Reply
    10. Josie

      January 3, 2011 at 5:18 pm

      thanks for publishing this recipe, but am I missing some ingredients? The recipe called for salt and powdered rice, but they are not mentioned in the ingredients. So, much much salt and powdered rice do I need?
      Thank,
      josie

      Reply
    11. Catherine B. Delizo

      June 17, 2009 at 2:10 pm

      I thank you so much for sharing your recipe with me. I really love our Filipino Tamales. When I was young in Pampanga my late grandpa used to buy me Tamale that he called “Botu-botu” for my breakfast. I really like the thicker Tamale. Until now, they are my favorites. I can eat 3 at the same time. However, I always eat only a maximum of two. I always say, “JOhn na pa!”

      Thanks a lot!

      Reply
    12. eme

      July 22, 2008 at 10:28 pm

      what’s the use of 2 cups of white sugar?

      Reply

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