Tamales / Bubuto 

​INGREDIENTS:
  • 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

TOPPING:
  • 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 
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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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