To make the tops of the tamales colored, use annatto seeds or achuete.

Serve with Bagoong Alamang on the side.


  • 1 cup powdered rice flour
  • 1/4 teaspoon pepper
  • 1 cup coconut milk
  • 3 tablespoons peanut butter
  • 1 to 1 1/2 cups chicken broth
  • 1/2 cup cooked pork, cut into strips
  • 1/4 teaspoon brown sugar
  • 1/2 cup sliced chorizo
  • 1 1/2 teaspoons salt
  • Annatto seed or achuete for color (optional)
  • Sliced cooked ham
  • 2 red eggs or boiled eggs, sliced


  1. Toast rice flour in moderate heat until golden brown.
  2. Remove from the heat and add coconut milk, stirring until smooth.
  3. Stir in peanut butter, salt, sugar and pepper.
  4. Return mixture in stove and cook on medium heat adding chicken broth, stirring until it turns into a thick paste.
  5. Lower heat, stirring for 10 minutes more and taste seasoning.
  6. Transfer into a banana leaf and shape into a rectangular form.
  7. Combine ham, pork and chorizo and place on top.
  8. Add sliced egg on top.
  9. Fold the banana leaf to form a rectangular bundle.
  10. Get another banana leaf and fold all over to form another rectangular bundle. Do this two more times so the tamale is wrapped four times in banana leaf.
  11. Tie the bundle up so water does not seep inside the tamales.
  12. Place in a steamer, and steam for one hour.