Balinese-Inspired Coconut Tamal

Ingredients

In this Balinese-inspired version, the traditional Panamanian tamal is transformed by incorporating Balinese flavors and ingredients. The original tamal is typically made with corn masa, pork, and various vegetables, while the Balinese-inspired tamal replaces the pork with coconut milk and adds Balinese spices for a distinct flavor profile. We alse have the original recipe for Tamal Panameño, so you can check it out.

• 2 cups (470ml) corn masa 2 cups (470ml) corn masa
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 cup (60g) grated coconut 1/4 cup (60g) grated coconut
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cumin 1/4 teaspoon ground cumin
• 1/4 teaspoon salt 1/4 teaspoon salt
• Banana leaves, for wrapping Banana leaves, for wrapping

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 4g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the corn masa, coconut milk, water, grated coconut, palm sugar, ground coriander, ground turmeric, ground ginger, ground cumin, and salt. Mix well until all the ingredients are thoroughly combined.
2. 2.
   Cut the banana leaves into rectangular pieces, approximately 8 inches by 6 inches in size.
3. 3.
   Place a spoonful of the tamal mixture onto the center of each banana leaf piece. Fold the sides of the banana leaf over the tamal mixture, creating a neat package. Secure the ends with toothpicks or kitchen twine.
4. 4.
   Fill a large pot with water and bring it to a boil. Place a steamer basket or colander in the pot, making sure it is above the water level. Arrange the wrapped tamales in the steamer basket, ensuring they are not overcrowded.
5. 5.
   Cover the pot with a lid and steam the tamales over medium heat for approximately 45 minutes to 1 hour, or until the tamal mixture is cooked through and firm.
6. 6.
   Remove the tamales from the steamer and let them cool slightly before serving. Unwrap the tamales from the banana leaves and serve them warm.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar or coconut sugar for a similar sweetness.
• Banana leaves — Before using banana leaves, soften them by briefly passing them over an open flame or dipping them in boiling water. This will make them more pliable and easier to wrap the tamales.

Tips & Tricks

• For added texture, you can sprinkle some toasted coconut flakes on top of the tamal before steaming.
• If you prefer a spicier tamal, you can add a small amount of finely chopped chili pepper to the tamal mixture.
• Serve the tamal with a side of sambal matah, a traditional Balinese condiment made with shallots, chili peppers, and lime juice, for an extra burst of flavor.
• If you don't have access to fresh banana leaves, you can use parchment paper as a substitute for wrapping the tamales.
• Leftover tamales can be refrigerated and reheated in a steamer or microwave for a quick and delicious meal.

Serving advice

Serve the Balinese-Inspired Coconut Tamales warm as a main dish or as part of a Balinese-inspired feast. Garnish with fresh cilantro leaves and serve with sambal matah on the side for an authentic Balinese touch.

Presentation advice

Arrange the unwrapped tamales on a platter, allowing the vibrant green color of the banana leaves to showcase the dish. Sprinkle some toasted coconut flakes and cilantro leaves on top for an attractive presentation.