Filipino Tamales with Rice Flour
Filipino tamales are a delightful dish made with a rice flour base, steamed in banana leaves, and topped with savory ingredients like shredded chicken and creamy peanut sauce. A perfect comfort food for any occasion.
Servings: 4 servings
Calories: 250kcal
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.
Notes
Serve with hot chocolate and extra peanut sauce for dipping. Leftovers can be stored in the fridge for about three days or frozen for a month. Reheat in the microwave or steam to revive.