Ingredients:
- 2 cups rice flour
- 3 cups Jolly Coconut Milk
- 1 1/2 cups chicken broth
- 1/4 cup sugar
- 2 tsp salt, or more as needed
- 1/2 tsp ground black pepper
- 3 tbsp oil
- 1 tbsp achuete powder
- 1/2 cup peanuts, crushed
- 3 cloves garlic, crushed
- 1 pc small onion, minced
- 12 pcs shrimps (preferably suahe)
- 2 pcs chicken leg quarter, boiled and flaked
- 3 pcs sweet ham, chopped
- 2 pcs chorizo bilbao, cut into rounds
- Salt and pepper to taste
- 24 pcs banana leaves (8x8in)
- 1 can Jolly Shiitake Mushrooms 198g, sliced
- 2 pcs salted duck egg, sliced
Procedure:
- Combine rice flour, Jolly Coconut Milk, chicken broth, sugar, salt and pepper in a pan. Cook over low heat until it turns into thick paste, stirring constantly, about 10-12 minutes. Set aside 1/3 of tamale paste.
- Heat 2 tablespoons oil and achuete powder in a pan. Add peanuts and 1/3 of tamale paste. Blend until it turns orange.
- In another pan, heat remaining oil. Sauté garlic and onion until fragrant. Add shrimps and cook until pink. Stir in chicken, ham and chorizo. Cook until just heated through. Season with salt and pepper.
- To assemble, lay 2 banana leaves, one on top of the other. Place 1/4 cup of white paste at the center then top with 2 tablespoons of orange paste. Pat lightly to form 3x3-inch square. Top with meat mixture, Jolly Shiitake Mushrooms, and salted duck egg. Wrap and tie with a string to secure.
- Steam for 20-25 minutes. Let cool and serve.