This is the Filipino version of Tamales which is very different from the Mexican one. Made of ground rice, coconut milk, and various toppings like chicken, ham, nuts, and egg. Try this Kapampangan delicacy that is perfect breakfast or snack.
Tamales is one of my favorite Kapampangan delicacies. I remembered looking forward to weekends when my parents will go to the local market early in the morning and come home bringing some hot Tamales for breakfast along with other rice delicacies like 'Sumang bulagta'.
My aunts from Manila would also request us to bring them some Tamales as 'pasalubong' whenever we are going to meet. Although I am pretty sure they are able to find some Tamales in Manila but it is because the ones from Pampanga are simply the best.
What is tamales?
Unknown to many Filipinos, we have also our own version of the Mexican Tamales that hails from the province of Pampanga. It is believed to have been taught by Mexicans to the Kapampangans during the Spanish colonization. One of the many results of the Manila-Acapulco galleon trade.
They may be sharing the same name, although it is also known as "bobotu" in Kapampangan, they taste nothing alike. Instead of using masa de maiz (corn dough), galapong or rice dough was used. Banana leaves which we hade ample supply of, replaced the corn husk as wrappers.
Unlike other rice delicacy or kakanin, bobotu or Filipino tamales is a savory treat. It is like a complete meal in one small package, with rice and viand, put together.
What is it made of?
Kapampangan tamales have two parts, the white at the bottom and the yellow-orange top. Both are made mainly of rice dough (galapong), sauteed with garlic, and onion then simmered with coconut milk until it forms a thick paste. They are prepared separately first with different ingredients.
The yellow-orange color for the top part is from the added achuete oil. Ground peanut is also added for more flavor. They are then combined in a layer and toppings like boiled shreds of chicken, salted egg, ham, and nuts are added. Lastly, they will be wrapped in several sheets of banana leaves and then steamed or boiled.
I tried to simplify the whole process to save time and used easily available ingredients for convenience. But believe me, you will not know the difference.
Printable Recipe
Special Filipino Tamales
Ingredients
- 1 tablespoon oil
- 1 medium onion - finely chopped
- 2 cloves garlic - finely minced
- 1 can (13.5 fl. oz) coconut milk
- 1 teaspoon salt
- ⅛ teaspoon ground pepper
- ¾ cup rice flour
- 1 tablespoon Achuete/Annatto powder - dissolved in 1 tablespoon water
- ¼ cup chicken breast - boiled and shredded
- 1 hard boiled egg or salted egg - divided into 4
- 12 pieces cashew nuts -optional
- ½ cup ham - cut into squares
- 1 tablespoon peanut butter - unsweetened
- banana leaves
- water - if needed
Instructions
- Wash and dry the banana leaves. Cut them into squares about 20 cm wide. If using fresh banana leaves you may have to heat them first (direct heat) to become pliable. Set aside.
- Saute onion and garlic just until tender. Pour in coconut milk and season with salt and pepper then let it cook until it starts to boil.
- Add the rice flour and mix continuously until it thickens into a thick paste-like consistency. You may need some water if the mixture is too dry as some rice flour absorbs more liquid.
- Divide the mixture into two. Set aside the other half for now and add the peanut butter and achuete powder to the other half and mix well.
- Scoop some of the white mixture and place it in the middle of a leaf. Spread it to form a square about 10 cm wide. Now scoop some of the orange mixture and spread it on top of the white one. Top it with chicken flakes, ham, cashew and egg.
- Fold the sides of the leaf inwards to wrap the tamales in. Wrap this again in another banana leaf placing the top side down to seal it properly. Repeat it at least 2 times more, using at least 4 leaves in the process. Tie with a string to secure it.
- Boil or steam for 20-30 minutes.
- Serve while hot but can also be eaten cold
Nutrition
Jean says
Tamales is a childhood favorite! Until now I would always crave and ask my sister to buy some for me! Definitely a Kapampangan delicacy! Thank you so much for sharing your recipe, would definitely try to make some!
Bebs says
I hope you like it, Jean. Thanks for the 5 stars.
Sherry says
Miss this recipe...yum!!!
Rafael says
Hi...I'm from Pampanga, the last time i was in the Philippines was 2005. I missed having mirienda with the tamales. I tried to make it, cause I miss the tamales so much, but I couldn't get it right. Reading some of the comments below made me realized where i got it wrong.....I use mochiko. The taste is still the same, the way I remembered it, but it's liquified. That gave me an idea this coming thanks giving, aside from the Cebuchon, I will add this to the dish me and my wife cooking. I will try your recipe, and I will let you know
Jude says
This is so nice, i have been looking for this tamales, Filipino style, I like all the comments and With the video I know I can do this, hopefully.
Thank you very much for sharing your recipe, God bless.
Alice says
Hi! I’ve tried this recipe twice already. The first one I used regular hard boiled egg. The next time I used salted egg and it is much tastier.
I want to make more this weekend but I ran out of rice flour. Can I substitute Mochiko.
Bebs says
Hi Alice, Mochiko is made of glutinous rice flour. If you use that it will come out sticky like kalamay.
Sheila Q Fanuncial says
I would like to thank you for your Kutsinta recipe, I've been trying this recipe but wasn't successful. Now with your recipe, I am so happy to reach my goal and I'm loving it.
Bebs says
That is so great to hear, Shiela. Thanks for the 5 stars..
Lori says
Can you freeze these? If fo, How long before they go bad? Thank you.
Bebs says
Hi Lori, I haven't tried freezing them but I think it should work. Just make sure you wrap them in a sealed container.
Maria says
Banana leaves are not available where I live. Do you think I can use aluminum foil instead? How about the rice powder, is that sticky rice or the ordinary rice we boil for our meals like jasmine or basmati?
Bebs says
Hi Maria, I used regular rice flour NOT the sticky one. Af for using foil, I am not entirely sure about that. The banana leaves also give the Filipino Tamales a distinct flavor. You can try it though.
Jaimy says
Hi! How many tamales can you make in this batch?
Bebs says
Hi Jaimy, I was able to make four.
Blesila Angcaco says
Thank you very much for the tamales recipe... I will try to cook it. I love it...
Bebs says
You are welcome, Blesila and enjoy
Norma San Jose says
Dakal a salamat for d tamales recipe this is one of my fav kakanin n I love to cook n bake. I’m going to try this recipe today.
.
Robin tarca says
How much the the tamales ?