Tamales (Pinoy Style)

  • 2 cups roasted enriched rice, soaked in 1 1/2 cups water and ground
  • 1/2 cup brown sugar
  • 2 slices boiled ham
  • breast of boiled chicken
  • 1 cup rich coco milk
  • 2 tablespoon achuete seed soaked in 1/2 water
  • 4 cups diluted coco milk from 2 coconuts
  • 2 tablespoons pepper
  • 2 duck eggs, hard boiled
  • 2 tablespoons salt
  • 1 cup finely chopped roasted peanuts
  • 1/4 kilo pork boiled
  • wilted banana leaves
Cooking Procedure:
  1. Mix the ground rice, diluted coconut milk, sugar, salt and pepper.
  2. Cook until smooth and thick, stirring constantly.
  3. Add the rich coco milk and stir well until smooth; add the chopped peanuts before removing from fire.
  4. To one half of this mixture add achuete, cook and set aside.
  5. Prepare wilted banana leaves by cutting into pieces about 10 inches wide.
  6. Put two pieces of banana leaves together.
  7. Place one heaping spoonful of the achuete colored mixture in the center of the leaf and another spoonful of the uncolored mixture.
  8. Place small slices of pork, chicken or ham with a slice of egg on top, then wrap in the form of square.
  9. Wrap again with narrow piece of banana leaf and tie around the four sides.
  10. Boil water in the cooking vessel that will accommodate all the tamales.
  11. Drop the tamales when the water is already boiling.
  12. Cover and let it boil for half an hour.
  13. Transfer to a tray or basket and allow to cool before serving.