Filippino Tamale (Chicken and Pork)

  • 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
  • 1 cup flaked chicken meat (cooked)
  • 2 hard boiled eggs
  • 1 cup cooked pork (sliced into strips)

  1. Toast rice until brown. Grind finely. Add salt and pepper. Set aside.
  2. Add atchuete colouring to coconut cream. Boil on medium heat stirring constantly.
  3. Add powdered rice; stir until well blended and thick.
  4. Separate 1/4 of cooked mixture and add to this the peanut butter.
  5. For each tamales, put in 2-3 tablespoons of cooked mixture on two pieces of wilted banana leaves;
  6. top with 1 tablespoon peanut-butter mixture,
  7. 1-2 slices of hard-boiled egg,
  8. flaked chicken meat and strips of pork
  9. Wrap to form a square and tie with a string.
  10. Place the tamales into a steamer. Cover. Cook for 1 hour. Drain.