banana leaves for wrapping


1 pack MAYA Oven Toaster Bibingka Mix 150 grams
1 cup water
1 1/2 teaspoons peanut butter


2 tablespoons oil
1 teaspoon chopped garlic
2 tablespoons chopped onions
1 cup flaked chicken or pork adobo
2 pieces hard–boiled eggs, quartered
prepared hot sauce




Pass the banana leaves over medium flame to wilt them. Cut into eight 8 x 4–inch strips. Set aside. Prepare steamer.
Boil water in a steamer pan.
In a sauce pan combine the bibingka mix, water and peanut butter. Mix until smooth. Cook over medium heat until thick while stirring constantly. Cool then divide into 8 portions.
In a skillet pan, heat oil then sauté the garlic and onions. Add the cooked meat. Set aside to cool.
To Assemble: lay one banana leaf to form a cone or use 2 banana leaves and fold over lapping to form a square. Fill up with the cooked tamales paste. Press lightly to make a shape of a pyramid or square. Add a slice of egg. Seal edge of pyramid with toothpick or lay square tamales seam side down.  Repeat procedure with the remaining paste and filling. Wrap all tamales with aluminum foil. Steam tamales for 10–15 minutes. Cool then unwrap. Serve with hot sauce if desired.

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