Filipino Tamales (Kapampangan Boboto)
Kapampangan Tamales (Boboto) is a time-honored delicacy from Pampanga that features a ground rice and coconut milk base, distinctively presented in white and red layers, filled with a luxurious combination of shredded chicken, ham, shrimp, and eggs. Each portion is meticulously wrapped in banana leaves, which impart an unmistakable aroma during the steaming process. This complete meal, traditionally enjoyed after dawn mass during Christmas season, exemplifies the sophisticated culinary heritage of Pampanga, with its name "Boboto" (meaning "to vote") stemming from the historical practice of women preparing the dish while men participated in local elections.
Equipment
- Large steamer (Kawa/Caldera) For cooking the wrapped tamales
- Food processor or blender For grinding rice and peanuts into fine powder
- Large shallow pot (Kawali) For cooking the rice paste mixture
- Mixing bowls For separating white and red mixtures
- Measuring cups and spoons For precise ingredient portions
- Kitchen twine (Tali) For securing banana leaf wrappings
- Wooden spoon (sandok) For continuous stirring of mixture
- Strainer [Salaan] For atsuete preparation
Ingredients
For the Base:
- 3 cups rice bigas
- 5 cups coconut milk gata
- 1 cup brown sugar maskada
- 1 cup roasted peanuts mani
- Salt and pepper to taste
For the Filling:
- ½ cup shredded chicken piniraso na manok
- ½ cup sliced ham
- ½ cup shelled shrimp hipon
- 2 boiled or salted eggs sliced (itlog na maalat)
For the Coloring and Wrapping:
- Atsuete powder dissolved in ½ cup water for red coloring
- Banana leaves wilted (dahon ng saging)
For Toppings:
- Toasted garlic sinangag na bawang
- Toasted nuts sinangag na mani
- Thickened coconut milk sauce sarsa ng gata
Instructions
- Toast the rice in a large pan over medium-low heat, stirring constantly until it turns golden brown. Grind the toasted rice in a food processor until it becomes very fine like powder. Do the same with the roasted peanuts and set both aside.
- Heat coconut milk in a shallow pot over medium heat. Add salt, pepper, and brown sugar. Once it starts to gently boil, gradually add the ground rice while stirring continuously. Add the ground peanuts and keep stirring until the mixture becomes thick and starts pulling away from the sides of the pot, about 15-20 minutes.
- Take three-quarters of this mixture out and put it in a bowl - this is your white base. With the remaining quarter in the pot, add the atsuete water and cook for 5 more minutes until it turns red-orange.
- Prepare your banana leaves by quickly passing them over low heat until they become soft and bendable. Wipe them clean and cut into 12x12 inch squares. Use two leaves for each tamales.
- To assemble, put ¼ cup of the white mixture in the center of your banana leaves and flatten it into a square. Add your toppings: shredded chicken, sliced ham, boiled or salted eggs, and shrimp. Cover everything with 2 tablespoons of the red mixture.
- Fold the banana leaves to make a neat package and tie with string in both directions so nothing leaks out while cooking.
- Fill your steamer with water and bring to a boil. Place your wrapped tamales in the steamer, making sure they're not too crowded. Steam for 20-30 minutes until fully cooked.
- For extra sauce, simply heat some coconut milk in a pan, stirring until it thickens. Let tamales rest for 5 minutes after cooking, then serve hot with toasted garlic and nuts on top. Pour the thickened coconut milk sauce over if desired.
Tips from Lola's Kitchen
- Toast rice until you smell a nutty aroma
- Keep stirring the mixture constantly to avoid lumps
- Banana leaves should be heated just enough to be pliable
- Use fresh coconut milk for best results
- Let tamales rest for 5 minutes after steaming
Nutrition
Calories: 450kcalCarbohydrates: 55gProtein: 15gFat: 22gSaturated Fat: 29gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 16mgSodium: 380mgPotassium: 631mgFiber: 3gSugar: 27gVitamin A: 4IUVitamin C: 1mgCalcium: 88mgIron: 6mg
Tried this recipe?Let us know how it was!