Tamal de Zamboanga | Tamales Recipe | Yong Cooks

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk reduces calories while maintaining a creamy texture.

ground meat

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner while ground chicken is often less expensive.

banana leaves

💰Cheaper: parchment paper

Parchment paper can be used for steaming as a substitute.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides protein with fewer calories.

Prepare banana leaves for wrapping.

In a bowl, mix rice flour, coconut cream, pepper, chicken broth cubes, and sugar to create the masa/dough.

In a pan, heat oil and sauté chopped onions and garlic until fragrant.

Add dried shrimps and shredded chicken meat to the pan, then season with oyster sauce and soy sauce.

Combine the filling with the masa/dough mixture.

Place a portion of the mixture onto a banana leaf, adding a slice of boiled egg on top.

Wrap the banana leaf securely around the filling.

Repeat until all mixture is used, then arrange in a steamer.

Steam the tamales until firm and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens