Ingridients
2c. toasted rice, soaked in 1 1/2 c. water and ground 1/2 c. brown sugar
1 c. kakang gata (drain thin liquid from the cream of canned
coco milk and add the thin liquid to thin coconut milk)
4 c. thin coconut milk (add enough water to 2 cans of coco milk to make 4cups)
1/4 c. water
2 tbsp. achuete seeds soaked in 1/4 c. water
2 tbsp. salt
1 tbsp. water
1 c. finely chopped roasted peanuts hard-cooked eggs, sliced thin
1/2 k. pork, boiled and sliced meat from 1 chicken breast, boiled and shredded slivers of ham
banana leaves (wilt by passing leaves over flame)

Procedure:
Mix ground rice, thin coco milk, sugar, salt, pepper.
Divide into two portions and place in two separate kawalis. In one kawali, add the 114 c of water. In the other, add the achuete-colored water.
Cook until smooth and thick. Remember to stir constantly while cooking so it doesn't stick to the kawali.
Add the kakang gata and stir until smooth.
Add the chopped peanuts to the galapong without achuete before taking it out of the fire.

Putting it together:
Prepare wilted banana leaves by cutting into pieces about ten inches wide.
Put two pieces together. Place 1/2 sandok-ful of the white galapong in the center of the leaf.
Place 1/2 sandok-ful of the red galapong on top of the white.
Place pieces of pork, ham, chicken and egg on top.
Wrap the tamale in the form of a square. Wrap again with a narrow piece of banana leaf and tie around the four sides with butcher's twine.
Boil water in a large stock pot. Drop the tamales when the water is boiling.
Cook the tamales for 1/2 hour.
Cool tamales before serving.

Kainan na!