Filipino Tamales Made with Rice Flour & Peanut Sauce
- What is Tamales?
- What is it Made Of?
- How to Prepare Banana Leaves to Use for Wrapping
- Assembly and Cooking Process
- How to Serve and Store
- Common Questions
filipino tamales rice flour might sound like some far-off dish you eat just once at a family reunion, but honestly? You can totally make it at home in your kitchen. It looks super fancy, but it’s more about patience and the right steps than master-level skills. I remember standing over the stove, wiping sweat and thinking “How hard can it be?” Turns out, if you know a few tricks, it’s totally doable. This isn’t one of those fussy things where you need rare ingredients or professional tools, either. Okay, except maybe banana leaves—depends how Filipino your neighborhood is. Let’s tackle this recipe, awkward kitchen moments and all. I mean, come on—don’t you want to brag to the family at the next potluck?
What is Tamales?
Alright, let’s clear something up real quick. Filipino tamales are not the same as the Mexican kind. Same name, different deal. Our version is made with a rice flour base, and it’s steamed in banana leaves. Forget corn husks. There’s a warm, slightly sticky texture in each bite—sort of like eating peanut-scented rice pudding that’s all dressed up for a festival.
Filipino tamales rice flour blend is smooth and lightly sweet, with nuttiness from the peanut sauce. The real star is the rich, savory topping—sometimes chicken, sometimes salted eggs or even just plain old boiled eggs if you’re out of fancy stuff. The flavor combo is classic Filipino comfort food. Don’t be surprised if you see folks eating this for breakfast, merienda, even late-nite snacks. It takes some patience but every step just means you’re one bit closer to tamales you can’t find at the local store.
“I never thought I could pull off authentic Filipino tamales at home, but now it’s a family weekend project. My kids actually eat seconds, which is basically a miracle!”
What is it Made Of?
You only need a handful of ingredients, but each one matters. Grab glutinous rice flour (skip the regular rice flour, trust me). You’ll want creamy peanut butter (the cheap brand’s fine), coconut milk, and brown sugar. Spices? Ground annatto is a must if you want that traditional color, and maybe a pinch of black pepper.
The savory layer is usually shredded chicken—leftover rotisserie works during lazy weekends. Some sliced eggs if you want to get a little extra. Oh, and don’t forget banana leaves for wrapping. It’s not quite the same magic if you skip those.
Making the peanut sauce is like crafting edible gold. When it’s all blended up and thick, the smell will fill your whole kitchen. If it’s too runny, just keep simmering.
This is comfort food, Filipino style: simple food made slow that always disappears fast at the dinner table.
How to Prepare Banana Leaves to Use for Wrapping
You’re not just gonna shove your precious tamales mixture into raw banana leaves and call it a day. They’ve gotta be softened up or they’ll crack (and that’s just sad—let’s skip the sadness). If you buy them frozen, thaw first. If fresh, give ‘em a good rinse, then gently wipe away grit.
Hold each leaf over open flame on your stovetop (or pour boiling water). Move the leaf around until it turns bright green and flexible. Sometimes bits char a little and that’s totally fine, adds a bit of character. Trim off any thick veins that might bust open mid-wrap.
Lay the leaves on the counter and cut them into squares, big enough that you can fold over the rice mixture and make a tidy little package. When you do this right, the leaves not only smell incredible as the tamales steam, they keep everything moist and give the tamales just a hint of earthy, leafy flavor. It’s secret magic you can’t get with foil or, heaven forbid, plastic wrap.
Truly, once you try banana leaves, you’ll feel a bit like a kitchen boss.
Assembly and Cooking Process
This is where the real fun (aka slight panic) starts. Don’t stress! Make sure everything is laid out first—rice mixture, toppings, banana leaves, and a steamer setup waiting. Then it’s just assembly-line time.
Plop a scoop (okay… more like a big tablespoon) of cooked rice mixture onto the leaf. Spread it just a little. Spoon on shredded chicken, egg slices, and a tiny drizzle of peanut sauce on top. Fold the leaf up like a mini Christmas present, tuck the ends, and stack them seam-side down in your steamer basket.
My tip: don’t overfill or they’ll burst open. Steam these on low, covered tight, for about 35 to 40 minutes. If the smell doesn’t make you want to eat three before they’re done, you’re possibly not human.
By the way, if you’ve got left-over chicken, just throw it in. Nobody’s judging you, least of all me! Everything about this process is meant to be forgiving—tamales aren’t supposed to look perfect, just taste like home.
How to Serve and Store
Honestly? Filipino tamales rice flour taste best right after steaming, when they’re hot and that aroma just hits you in the face. Don’t forget to peel back the banana leaves before eating.
Here are my favorite ways to serve them:
- With a cup of hot chocolate, for that rainy morning vibe
- A dash of extra peanut sauce for dipping (seriously, don’t skip this)
- As a quick lunch, with some atchara (pickled papaya) on the side
If you’ve got leftovers, wrap them up and stick in the fridge. Reheat in the microwave, damp paper towel on top, or steam again if you’re feeling proper. They keep for about three days—if they last that long, honestly. You can also freeze them for a month, just re-steam to revive.
There’s a reason people go wild for tamales during the holidays. They’re kid-friendly, and you can even make them ahead for big parties. Perfect for sharing, or hiding in the back of the fridge so nobody else finds ‘em.
Common Questions
Is it okay to use foil if I can’t find banana leaves?
Yeah, it’ll work, but you miss out on some of the traditional flavor. Banana leaves aren’t impossible to find—try Asian groceries or Filipino markets.
Do I have to use peanut butter or can I sub in another nut?
You sorta can use cashew butter, but it won’t taste the same. Peanut butter is the classic.
Can I make these vegetarian?
Absolutely. Leave out the chicken and add cooked mushrooms or tofu so you still get that meaty bite.
My tamales came out too gummy—what happened?
Usually, that means too much liquid or not enough cooking time. Try simmering the mixture a bit longer before assembly.
Can kids help assemble?
Definitely, and they’ll probably love it. It’s a great family cooking project (with sticky hands and lots of laughter).
Filipino Tamales with Rice Flour
Ingredients
For the Rice Mixture
- 2 cups glutinous rice flour Do not substitute with regular rice flour.
- 1 cup coconut milk Provides moisture and richness.
- 1/2 cup brown sugar For sweetness.
- 1 tablespoon ground annatto For traditional color.
- 1 pinch black pepper Optional spice.
For the Savory Layer
- 2 cups shredded chicken Use leftover rotisserie chicken if available.
- 2 large eggs Sliced, for additional flavor.
- 10 pieces banana leaves Prepared for wrapping.
- 1/2 cup creamy peanut butter For the peanut sauce.
Instructions
Preparation
- Prepare the banana leaves by softening them over an open flame or with boiling water until bright green and flexible. Cut into squares.
- Mix glutinous rice flour, coconut milk, brown sugar, ground annatto, and black pepper in a bowl until smooth.
- In another bowl, combine shredded chicken, egg slices, and peanut butter to create the savory layer.
Assembly
- Place a scoop of rice mixture onto the center of a banana leaf square. Flatten slightly.
- Add a spoonful of the savory layer on top.
- Fold the banana leaf over the filling and tuck in the ends securely.
- Place the wrapped tamales seam-side down in the steamer basket.
Cooking
- Steam the tamales on low for about 35-40 minutes, until cooked through.
