INGREDIENTS:
- 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
Tamales 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:
- 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.
Source: Filipino Foods And Recipes
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