• 3 cups rice
  • 1 cup brown sugar
  • 1 cup roasted peanut
  • 1/2 cup chicken
  • 1/2 cup sliced ham
  • 1/2 cup shelled shrimp
  • 2 boiled egg
  • 5 cups coconut milk
  • Atsuete powder (dissolve in 1/2 cup of water)
  • Banana leaves
  • Salt and pepper to taste

Traditional farmers packed lunch in some provinces of the Philippines wherein rice and meats are wrapped together in banana leaves. A special delicacy served during a fiesta or any special occasions.

Cooking Directions:

  1. In a frying pan, toast the rice until golden brown.
  2. Grind rice in a blender and set aside. After the rice, grind the roasted peanuts.
  3. In a deep pan combine coconut milk, salt, pepper and brown sugar, let it boil.
  4. Add the powdered rice, with constant stirring.
  5. Add the ground roasted peanut, stir constantly and cook over low heat until thick.
  6. Continue cooking the paste, until it separates from the pan.
  7. Divide the paste into 2 parts, set aside other half of the paste (regular paste)
  8. Add atsuete water to to the remaining half and cook for 5 minutes (red paste)
  9. Lay two banana leaves. At the center, put 3 tablespoons of the regular paste and flatten lightly.
  10. Top each with chicken, sliced ham, eggs and shrimp. Cover with 3 tablespoons of red paste.
  11. Wrap with banana leaves in four folds and steam for 20 to 30 minutes.

Watch the Tamales cooking video

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