a unique no meat tamales which is famous in pampangga, cavite.
Ingredients
- 2 cups raw rice, roated and soaked in
- 1½ cups water then ground
- 1 cup rich coconut milk or coconut cream
- 4 cups coconut milk, diluted
- 1 cup finely chopped peanuts
- 1/2 cups brown sugar
- banana leaves cut into 10″ wide pieces
- 2 tbsps salt
- 1/4 kg gluten, boiled and diced
- 2 tbsps atchuete seeds, soaked in
- 1/4 cup water
- 2 pcs eggs, hard-boiled and shelled
Instructions
- In saucepan, combine rice, coconut milk, sugar, salt and achuete water.
- Simmer until mixture is smoother and thick, stirring constantly.
- Then pour in rich coconut milk, stirring well until smooth in consistency.
- Add peanuts. Remove from heat. Put banana leaves together.
- Drop 1 tablespoonful of mixture on center of banana leaf.
- Top mixture with a slice of gluten and a slice of egg.
- Wrap mixture with banana leaf and tie around.
- Do the same with remaining mixture.
- In a big cookng pan, boil water and drop tamales.
- Cover and let boil 30 minutes.
- Transfer to tray and let cool before serving.