Filipino Tamales
Filipino Tamales are made with rice flour, coconut milk and peanut butter, topped with chicken and eggs, and then steamed until set for a delicious breakfast or snack treat.
Servings: 6 Pieces
Calories: 663kcal
Equipment
- banana leaves
- Steamer
Ingredients
- ½ pound chicken
- salt and pepper to taste
- 1 tablespoon oil
- 1 onion, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 4 cups coconut milk
- 1 cup chicken broth (reserved from cooking the chicken)
- 2 ¼ cups rice flour
- 1 tablespoon atsuete powder
- 1 tablespoon smooth peanut butter
- 3 hard-boiled eggs, peeled and quartered
- 2 slices ham, cut into strips
Instructions
- In a saucepan over medium heat, add chicken and enough water to cover. Bring to a boil, skimming scum that may float on top. When broth has cleared, season with salt and pepper to taste.
- Lower heat, cover, and simmer for about 15 to 20 minutes or until chicken is cooked through. Drain chicken, reserving about 1 cup of the broth. Allow chicken to cool to touch and then flake.
- In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add coconut milk and broth and bring to a gentle boil.
- Slowly add rice flour, whisking vigorously to prevent lumps. Cook, stirring regularly, for about 3 to 5 minutes or until smooth and resembling a thick paste.
- Dissolve annatto powder in 1 tablespoon of water.
- Separate ⅔ of the mixture into one bowl and the remaining ⅓ to another bowl. To ⅓ of the mixture, add the dissolved annatto and the peanut butter. Stir until well combined and evenly colored.
- Wash banana leaves and with a paper towel, wipe down any grit or dirt. Briefly pass through gas flames or soak for a few minutes in hot water until softened and more pliable. Set aside.
- Scoop about ⅓ cup plain mixture on banana leaf and spread to about 3-inches wide.
- Scoop about 1 to 1 ½ tablespoons of the colored mixture onto the plain mixture and spread across the top.
- Arrange the pieces of flaked chicken, ham, sliced hard boiled eggs on top of the colored mixture. Fold banana leaves over the tamale mixture to fully enclose and tie with kitchen twine to secure.
- Arrange prepared tamales on steamer basket and steam for about 20 to 30 minutes or until cooked. Alternatively, arrange tamales in a pot and add enough water to cover. Over medium heat, boil for about 20 to 30 minutes.
- Carefully remove tamales from heat and let stand for 1 or 2 minutes to set a little. May be served hot or cold.
Video
Notes
Tie the packages snugly but not too tight, as the dough will slightly expand during steaming.
Nutrition
Calories: 663kcal | Carbohydrates: 56g | Protein: 16g | Fat: 43g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 113mg | Sodium: 335mg | Potassium: 525mg | Fiber: 2g | Sugar: 2g | Vitamin A: 157IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 6mg