How to Make Tamalus (Rice Cake with Pork Filling)
Tamales is a traditional dish made from masa (a dough made from corn) that is filled with meats, cheese, fruits, chilies, and other ingredients, wrapped in a corn husk and steamed.
Prep Time10 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 10 minutes mins
Course: Rice recipe
Cuisine: Filipino
Keyword: Rice Cake with Pork Filling, tamalus, tamalus recipe
Servings: 5 slices
Calories: 270kcal
Author: Manny
- 1 cup finely ground raw peanuts
- 3 & 1/4 cups water
- 2 tablespoons cooking oil
- 1 tablespoon atsuete or annatto seeds
- 1 teaspoon chopped garlic
- 2 tablespoons chopped onion
- 1 tablespoon vinegar
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 cup water
- 1 cup malagkit or glutinous rice flour
- 1/2 kilo pork liempo cooked and thinly sliced
- 6 pieces banana leaves wilted and greased (14" x 15")
How to cook Tamalus:
Cook peanut in water for 40 minutes. Sauté atsuete to extract color.
Remove seeds and brown garlic and onion. Add peanut, vinegar, one teaspoon salt and 1/8 teaspoon pepper.
Cook until peanut sauce is thick enough to spread.
Add the remaining seasonings to the water and mix flour to form a ball of dough.
Divide equally into two portions.
Put one portion on a banana leaf and roll out with a rolling pin.
Form a rectangle 10" x 5 x 1/8. Steam 5 minutes. Remove carefully from hot steam with a turner.
When cool, slip dough on another leaf. On the dough, arrange half of the pork and top with peanut sauce.
Fold dough neatly and spread top with peanut sauce.
Wrap with a piece of banana leaf and tie securely with a string.
Repeat the same procedure with the other half of the dough. Steam for two hours.
Before serving, divide each tamalus into 5 slices.
Cooking Tips of Tamalus Recipe:
1. Perfecting the Peanut Sauce:
To enhance the flavor of the peanut sauce, toast the peanuts before cooking them in water. This step adds a nutty depth to the sauce. Additionally, adjust the seasoning to balance the flavors, adding more salt or vinegar as needed.
2. Achieving the Right Dough Consistency:
When mixing the glutinous rice flour with water, aim for a dough that is smooth and pliable. Adding water gradually and kneading the dough thoroughly will help achieve the right consistency. If the dough is too sticky, sprinkle some more flour; if it's too dry, add a little more water.
3. Wrapping and Steaming Techniques:
When wrapping the tamalus, ensure the banana leaves are secure to prevent the filling from leaking. Use a string to tie the parcels tightly. During steaming, place the tamalus in a single layer to ensure even cooking and avoid overcrowding the steamer.