Filipino Tamales / Bubuto 

​Tamales is a popular Mexican dish made from corn flour with different flavors like chicken, pork or beef. But there's a Filipino version of it which is made from rice flour, coconut milk and peanut butter with various toppings like chicken, shrimp or salted egg wrapped in banana leaves.
To secure the Tamales wrapped in banana leaves, you will need  a kitchen twine. If it is not available, you can use the extra banana leaves.
This photo shows how you can use the banana strings I made to secure the wrapped tamales. This idea can at least save you some money. Right?  Easy to make! Just grab extra banana leaves and rip a few strings off and tie the two ends together.  
On this recipe, I added salted egg and shrimp since this is what I have available in my fridge but feel free to add shredded chicken if you like. Shrimp and or chicken have to be boiled first before adding on top. ​​ 

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​filipino tamales / bubuto recipe

Recipe posted 9/12/14 / Recipe update: 5/15/19
INGREDIENTS:
  • 3/4 cup 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
  • 3-5 cloves garlic, chopped
  • 1 small onion, chopped
  • 2 tbsp cooking oil for sauteing
  • 3 tbsp peanut butter
  • 1/2 tsp annatto powder (achuete) or 3 tsp annatto seeds 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 ​ ​
NOTE: Toppings can be adjusted or changed according to your liking.  You can use shredded chicken and regular boiled egg instead. 

HOW TO PREPARE TAMALES OR BUBUTO:
Watch my VIDEO on FACEBOOK how to make this delicious Tamales. 
  • 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 the 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 leaves are crossing each other.  
  • Place 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 or use kitchen twine if available.
  • Secure the wrapped mixture with the banana strings.
  • Place all the bundles in a steamer.
  • Steam for 30 minutes.
  • Serve warm or cold.
  • Enjoy!
 
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