📝 About This Recipe
Hailing from the culinary capital of the Philippines, these savory rice cakes are a decadent evolution of the Mexican tamale, adapted with local ingredients like toasted rice and coconut milk. Unlike their corn-based counterparts, Kapampangan Tamales feature a silky, custard-like texture topped with a rich peanut-infused latik sauce, savory chicken, and salty eggs. Wrapped in fragrant banana leaves, this dish is a labor of love that represents the pinnacle of Filipino regional heritage cooking.
🥗 Ingredients
Rice Base and Sauce
- 2 cups Rice Flour (toasted in a pan until light golden brown)
- 4 cups Coconut Milk (full fat for best creaminess)
- 1/2 cup Peanut Butter (creamy style)
- 1/4 cup Annatto (Achuete) Oil (for a vibrant orange color)
- 2 tablespoons Sugar (to balance the saltiness)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
Toppings and Filling
- 250 grams Chicken Breast (boiled and shredded)
- 3 pieces Salted Duck Eggs (sliced into wedges)
- 100 grams Ham or Chorizo de Bilbao (sliced into strips)
- 1/4 cup Roasted Peanuts (crushed for garnish)
Wrapping Materials
- 20 pieces Banana Leaves (cut into 10x10 inch squares, wilted over flame)
- 1 roll Cooking Twine (for securing the parcels)
👨🍳 Instructions
-
1
Prepare the banana leaves by wiping them clean and passing them quickly over an open flame until they become soft, pliable, and shiny.
-
2
In a large, heavy-bottomed pot, combine the toasted rice flour and coconut milk. Whisk thoroughly until there are no more lumps.
-
3
Place the pot over medium-low heat. Stir constantly with a wooden spoon to prevent the bottom from scorching. The mixture will begin to thicken into a paste.
-
4
Divide the rice mixture into two equal parts. Keep one half in the pot and set the other half aside in a separate bowl.
-
5
To the mixture remaining in the pot, add the peanut butter and annatto oil. Stir vigorously until the color is a uniform, vibrant orange. This is your 'top' savory layer.
-
6
Season both the white and orange mixtures with salt, pepper, and a bit of sugar to enhance the flavors. Continue cooking each for 5 more minutes until very thick.
-
7
Layout two layers of banana leaves on a flat surface. In the center, place about 1/4 cup of the white rice mixture and flatten it into a square.
-
8
Top the white layer with 2 tablespoons of the orange peanut mixture, spreading it slightly to cover the white base.
-
9
Artfully arrange the shredded chicken, a slice of ham or chorizo, and a wedge of salted egg on top of the orange layer.
-
10
Fold the banana leaves over the filling to create a square or rectangular parcel. Ensure it is tightly sealed so no water enters during steaming.
-
11
Tie the parcels securely with cooking twine, usually in a cross pattern.
-
12
Arrange the parcels in a steamer basket. Steam over boiling water for 45 to 60 minutes.
-
13
Remove from the steamer and let them cool for at least 20 minutes before serving; this allows the rice custard to set properly.
💡 Chef's Tips
Toasting the rice flour is crucial; it provides the signature nutty aroma that defines Kapampangan tamales. If you cannot find fresh banana leaves, frozen ones from Asian markets work well—just thaw and wipe dry. Always use full-fat coconut milk (unang piga) for a richer, more authentic mouthfeel. Don't rush the thickening process; low and slow heat ensures the rice flour is fully cooked and the texture is velvety. To check if it's done, one parcel should feel firm to the touch rather than liquid when lightly pressed.
🍽️ Serving Suggestions
Serve warm as a heavy breakfast or a mid-afternoon snack (merienda). Pair with a hot cup of Tsokolate Eh (thick Filipino hot chocolate) for a classic combination. Enjoy alongside some pan de sal for dipping into the savory peanut sauce. A side of fresh fruit like mangoes can help cut through the richness of the coconut and peanut flavors. Best enjoyed within 2 days, or refrigerated and re-steamed to regain its soft texture.