Filipino Tamales (Bubuto) Recipe

Ingredients:

• 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

• salt

• freshly ground black pepper

• oil

• banana leaves, washed and trimmed then cut into 20 x 30 cm rectangle portions

How To Cook Filipino Tamales (Bubuto):

1. In a wok over medium heat add oil then sauté shallots and garlic, cook until shallots are soft.

2. 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.

3. Divide rice dough into 2 parts, ⅔ goes in one bowl and the remaining ⅓ on another.

4. 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.

5. 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.

6. Arrange tamales in a steamer and steam for 30 minutes or until cooked.

Recipe Source: angsarap.net