2 cups raw rice, roated and soaked in
1-1/2 cups water then ground
1 cup rich coconut milk or
coconut cream
4 cups coconut milk, diluted
1 cup finely chopped peanuts
1/2 cups brown sugar
banana leaves cut into 10" wide pieces
2 tbsps salt
1/4 kg gluten, boiled and diced
2 tbsps atchuete seeds, soaked in
1/4 cup water
2 pcs eggs, hard-boiled and shelled
How to make Tamales a la Vegetarian
In saucepan, combine rice, coconut milk, sugar, salt and achuete
water.
Simmer until mixture is smoother and thick, stirring constantly.
Then pour in rich coconut milk, stirring well until smooth in consistency.
Add peanuts. Remove from heat. Put banana leaves together.
Drop 1 tablespoonful of mixture on center of banana leaf.
Top mixture with a slice of gluten and a slice of egg.
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