Ingredients:
  • 3 cups rice
  • 5 cups coconut cream (thin & thick together)
  • 2 tbsp atchuete seeds
  • 2 cups white sugar
  • 3 tsp powdered pepper
  • 4 tbsp peanut butter
  • 1 cup flaked chicken meat (cooked)
  • 2 hard boiled eggs
  • 1 cup cooked pork (sliced into strips)

Method:
  1. Toast rice until brown. Grind finely. Add salt and pepper. Set aside.
  2. Add atchuete colouring to coconut cream. Boil on medium heat stirring constantly.
  3. Add powdered rice; stir until well blended and thick.
  4. Separate 1/4 of cooked mixture and add to this the peanut butter.
  5. For each tamales, put in 2-3 tablespoons of cooked mixture on two pieces of wilted banana leaves;
  6. top with 1 tablespoon peanut-butter mixture,
  7. 1-2 slices of hard-boiled egg,
  8. flaked chicken meat and strips of pork
  9. Wrap to form a square and tie with a string.
  10. Place the tamales into a steamer. Cover. Cook for 1 hour. Drain.