A soft, steamed rice cake filled with savory meat, egg, and peanut sauce, wrapped in banana leaves—the Filipino version of tamales, rich with heritage.

Filipino Tamales, also known as Bobotu in Kapampangan, are a treasured native delicacy. Unlike Mexican tamales made from masa, this version uses ground rice, coconut milk, and peanut butter for a smooth, nutty base. It’s filled with chicken, salted egg, and sometimes pork, then steamed in banana leaves until firm and fragrant.

Why You’ll Love This Dish

• Deeply cultural and festive
• Naturally gluten-free
• Beautiful presentation in banana leaves
• Great make-ahead comfort food

Ingredients (Makes 6–8 tamales)

For the Base:

• 1 cup rice flour (or ground malagkit/glutinous rice)
• 1 ½ cups coconut milk
• ½ cup water
• ¼ cup peanut butter (smooth)
• 1 tsp annatto powder (atsuete, for color)
• Salt to taste

For the Filling:

• 1 cup cooked chicken breast, shredded
• ½ cup cooked pork (optional)
• 1 salted egg, sliced
• 1 hard-boiled egg, sliced (optional)
• ½ cup fried garlic (optional)

For Wrapping:

• Banana leaves (softened by blanching or toasting)
• Kitchen twine or strips of banana leaf

Instructions

1. Prepare the Banana Leaves: Cut into ~10×10 inch squares. Blanch in boiling water or pass over flame to soften. Wipe clean.
2. Cook the Base Mixture:
   • In a saucepan, combine rice flour, coconut milk, peanut butter, annatto powder, and water.
   • Stir constantly over low heat until thick and smooth (like polenta). Season with salt.
   • Remove from heat once it pulls away from the pan.
3. Assemble the Tamales:
   • Lay a banana leaf square on a clean surface.
   • Spread 2–3 tbsp of the rice mixture in the center.
   • Add shredded chicken, a slice of salted egg, and (optional) pork or hard-boiled egg.
   • Top with a little more rice mixture to cover.
4. Wrap and Secure:
   • Fold banana leaf over the filling like a small parcel. Tie with kitchen twine or banana leaf strips.
5. Steam the Tamales:
   • Arrange in a steamer and cook for 45–60 minutes or until firm and cooked through.
6. Cool and Serve:
   • Let rest for 10 minutes before unwrapping. Serve warm or at room temperature.

Pro Tips & Variations

• You can freeze steamed tamales and reheat in a steamer
• Add chili flakes or paprika for extra spice
• Some regions add peanuts or cheese to the filling

Storage & Reheating

• Keep in fridge for up to 5 days
• Reheat in steamer or microwave wrapped in damp paper towel

Nutritional Information (per tamale, approx.)

• Calories: 280 kcal
• Protein: 12g
• Carbohydrates: 24g
• Fat: 15g
• Sodium: 420mg

Note: Values may vary based on filling choices.

Did You Try This Recipe?

Show off your delicious Filipino tamales! Unwrap and share your creations by tagging @comfortdishesofficial—we’d love to feature your authentic takes!