Tamales ng Ibaan

Method

1. Soften and wipe the banana leaves and cut them into double-layer wrappers.
2. Cook garlic and onion in annatto oil until fragrant, add shredded pork or chicken, season, and set aside.
3. Whisk rice flour, coconut milk or stock, ground peanuts, sugar, salt, and pepper until smooth.
4. Cook over medium-low heat, scraping constantly, until the paste falls from the spoon in a heavy mound.
5. Taste the cooled tip of a spoonful and adjust salt or peanut balance before wrapping.
6. Spoon paste onto each leaf, add meat and a slice of egg, and fold into snug packets.
7. Steam 35–45 minutes over steady medium heat, until firm and piping hot at the centre.
8. Rest 10 minutes before opening so the tamales hold their shape.