Filipino Tamales

Filipino Tamales are a traditional Kampangan delicacy that is served for breakfast or snacks. Made of rice flour, coconut milk, and peanut butter, they're hearty and tasty, topped with chicken and eggs and steamed to perfection.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

0.5 lb chicken
0 salt and pepper to taste
1 tbsp oil
1 onion, peeled and finely chopped
2 clove garlic, peeled and minced
4 cup coconut milk
1 cup chicken broth (reserved from cooking the chicken)
2 rice flour
1 tbsp atsuete powder
1 tbsp smooth peanut butter
3 hard-boiled eggs, peeled and quartered
2 slice ham, cut into strips
0 banana leaves
0 Steamer

Instructions

In a saucepan on medium heat, add chicken and enough water to cover. Bring it to a boil. skimming off any foam on top. When broth has cleared, Season it with salt and pepper until it suits your preference.
Turn down the heat and cover it, and let it simmer gently 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.
Put large pan - medium heat and warm up some oil. Add onions and garlic and Cook it until softened.
Drop in coconut milk and broth and bring to a gentle boil.
Slowly add rice flour, whisking vigorously to prevent lumps. Cook, stirring them around, for about 3 to 5 minutes or until it's 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 everything is mixed in 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 it 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. on 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.