Tamal de Zamboanga

Method

1. Drain the soaked rice and cook it with coconut milk, stock, 1 tablespoon annatto oil, and salt until sticky but not fully dry.
2. Sauté garlic and onion in the remaining 1 tablespoon annatto oil, then add chicken and shrimp and cook until the shrimp is opaque throughout.
3. Stir in crushed peanuts and season the filling.
4. Place a banana leaf on a work surface and spoon rice mixture in the centre.
5. Add filling, cover with more rice, and fold tightly into a parcel.
6. Steam the parcels until the rice is fully set and fragrant. Keep a steady medium steam and open one tester to confirm the filling is piping hot at the centre.
7. Rest briefly before serving so the tamal holds its shape. This pause lets trapped steam subside and the filling firm enough to open cleanly.