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Tamales / Bubuto
3/4 cups rice flour
1 can (13.5 oz/400ml) coconut milk
1/4 cup water
1/2 tsp salt
1/2 tsp ground black pepper
2 tsp sugar
5 cloves garlic, crushed
1 small onion, chopped
2 tbsp cooking oil for sauteing
3 tbsp peanut butter
1/2 tsp annatto powder (achuete) dissolved in 1/4 cup water
1-2 salted eggs, sliced
small or medium size shrimp- boiled, shelled & deveined
banana leaves for wrapping - cleaned & cut into 8-10 inch squares
kitchen twine or thin cotton strings to tie or banana leaves stripped into thin long pieces
HOW TO PREPARE TAMALES OR BUBUTO:
Heat cooking oil in a deep pan and saute garlic and onion.
Add coconut milk, ground pepper, salt and sugar.
Boil in medium heat stirring constantly.
Add the rice flour and water. Cook and stir until well blended and thick.
Separate 3/4 of cooked mixture. Set aside.
Combine 1/4 of the cooked mixture, peanut butter and the dissolved annatto powder. Cook for 5 minutes until well combined and thick. Remove from heat.
Place one layer of 8-10 inch banana leaf on a flat surface, and take a second leaf but turn it perpendicular so the stems are crossing each other.
Put in 4 tablespoons of cooked mixture; top with 3 tablespoon peanut-butter mixture, 2 slices of salted egg and 2-4 pieces of shrimps.
Wrap to form a square.
Grab extra banana leaves and rip a few strings off and tie the two ends together.
Secure the wrapped mixture with the banana strings.
Place all the bundles in a steamer.
Steam for 30 minutes.
Serve warm. Enjoy!
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