Ingredients:
3 cups rice
5 cups coconut milk (thin & thick together)
1 tablespoon atchuete powder
3/4 cup white sugar
3 teaspoons powdered pepper
4 tablespoons peanut butter
salt to taste
Toppings:
1 cup flaked chicken meat (cooked)
2 hard boiled eggs (sliced)
1 cup cooked strips of pork
Procedure:
1. Toast rice until brown. Grind finely. Add salt and pepper. Set aside.
2. Add atsuete powder to coconut milk. Boil in medium heat stirring constantly. Add powdered rice and sugar, stir until well blended and thick, then separate 1/4 of the cooked mixture then mix in the peanut butter for the toppings.
3. Put 3 tablespoons of cooked mixture on two pieces of wilted banana leaves; top with 1 tablespoon peanut-butter mixture, 2 slices of hard-boiled egg, flaked chicken meat and strips of pork.
Wrap to form a square and tie with a string. In a deep pan, put water enough to cover tamales. When water boils, put in tamales. Cover and cook for an hour.
4. Serve and enjoy.
