INGREDIENTS:
- 2 salted eggs, sliced
- Medium sized shrimps, boiled, shelled & deveined
- 3/4 cups rice flour
- 1 can (400ml) coconut milk
- 1/4 cup water
- 3 tbsp peanut butter
- 5 cloves garlic, crushed
- 1 small onion, chopped
- 1/2 tsp annatto powder (achuete), dissolved in 1/4 cup water
- 2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp cooking oil
For Packing:
- Banana leaves, cleaned & cut into 10 inch squares
- Kitchen twine (or thin cotton strings or thin strips of banana leaves), for tying
HOW TO COOK:
- Pour and heat cooking oil in a deep pan.
- Saute the garlic and onion.
- Add- in the coconut milk, ground pepper, salt and sugar.
- Boil over medium heat while stirring constantly.
- Add- in the rice flour and water.
- Cook and stir until well blended and thick.
- Separate 3/4 of cooked mixture then set aside.
- Combine 1/4 of the cooked mixture with peanut butter and the dissolved annatto powder.
- Cook for 5 minutes until well combined and thick then remove from heat.
- Place one layer of 10 inch banana leaf on a flat surface, and take a second leaf but turn it perpendicular so the stems are crossing each other.
- Put in 4 tablespoons of cooked mixture then top with 3 tablespoon peanut-butter mixture, 2 slices of salted egg, and 2 to 4 pieces of the shrimps.
- Wrap to form a square.
- Secure the wrapped mixture with the tying material of choice.
- Prepare the steamer and place all the bundles in a steamer.
- Steam for 30 minutes. Remove from steamer and enjoy!
IMAGE: pinoycookingrecipes.com
Also try: Tamales
