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Filipino Tamales (Bubuto) Recipe


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:


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