2½ cups rice flour
250 g cooked chicken meat, flaked (preferably thigh part)
4 cups coconut milk
1 cup chicken broth
1 tbsp atsuete powder
1½ tbsp smooth peanut butter
3 salted duck eggs, quartered
4 pcs rehydrated dried shiitake, sliced
1 shallot, minced
4 cloves garlic, minced
freshly ground black pepper
banana leaves, washed and trimmed then cut into 20 x 30 cm rectangle portions
How To Cook Filipino Tamales (Bubuto):
In a wok over medium heat add oil then sauté shallots and garlic, cook until shallots are soft.
Pour coconut milk and chicken stock then bring it to a gentle boil. Add rice flour while continuously mixing to avoid limps then cook for 3 minutes or until smooth and even in texture, season with a bit of salt. It should resemble a really soft dough. Remove from wok then set aside.
Divide rice dough into 2 parts, ⅔ goes in one bowl and the remaining ⅓ on another.
Dissolve annatto powder in a tablespoon of hot water then pour it into the ⅓ rice dough. Add the peanut butter and mix until colour is even.
Place 2 tablespoons of the white rice then 1 tablespoon of the peanut butter rice into prepared banana leaf. Top with salted duck eggs, flaked chicken and sliced shiitake mushrooms. Fold and seal then set aside.
Arrange tamales in a steamer and steam for 30 minutes or until cooked.
Recipe Source: angsarap.net