Singaporean-style Steamed Tamales

Ingredients

In this Singaporean adaptation, the traditional masa dough is replaced with a mixture of rice flour and coconut milk, giving the tamales a distinct texture and flavor. The filling is also modified to include ingredients commonly found in Singaporean Chinese cuisine, such as chicken, shrimp, and mushrooms, seasoned with soy sauce and oyster sauce. The use of fragrant spices like lemongrass, ginger, and garlic adds a unique twist to the dish. We alse have the original recipe for Tamales gisu, so you can check it out.

• 2 cups (470ml) rice flour 2 cups (470ml) rice flour
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 chicken breast, cooked and shredded 1 chicken breast, cooked and shredded
• 10 medium-sized shrimp, peeled and deveined 10 medium-sized shrimp, peeled and deveined
• 1 cup mushrooms, sliced 1 cup mushrooms, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• Salt, to taste Salt, to taste
• 10 banana leaves, cut into squares for wrapping 10 banana leaves, cut into squares for wrapping

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the rice flour and coconut milk. Mix well until a smooth batter is formed.
2. 2.
   In a pan, heat the vegetable oil over medium heat. Add the lemongrass, ginger, and garlic. Sauté until fragrant.
3. 3.
   Add the chicken, shrimp, and mushrooms to the pan. Cook until the shrimp turns pink and the chicken is heated through.
4. 4.
   Stir in the soy sauce, oyster sauce, and salt. Mix well to coat the filling evenly. Remove from heat and set aside.
5. 5.
   Take a piece of banana leaf and briefly pass it over an open flame to soften it. This will make it easier to fold.
6. 6.
   Place a spoonful of the rice flour batter onto the center of the banana leaf. Spread it out into a thin layer.
7. 7.
   Add a spoonful of the filling onto the center of the batter.
8. 8.
   Fold the banana leaf over the filling, creating a neat rectangular package. Secure with toothpicks if needed.
9. 9.
   Repeat the process with the remaining banana leaves, batter, and filling.
10. 10.
    Prepare a steamer and bring the water to a boil. Place the wrapped tamales in the steamer and steam for about 30 minutes, or until the tamales are cooked through.
11. 11.
    Remove the tamales from the steamer and let them cool slightly before serving.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before bruising the stalk to release its flavor.
• Banana leaves — Soften the leaves by briefly passing them over an open flame. This will make them more pliable for wrapping the tamales.

Tips & Tricks

• If banana leaves are not available, you can use parchment paper as a substitute for wrapping the tamales.
• Customize the filling by adding vegetables like carrots or bell peppers for extra color and flavor.
• Serve the tamales with a side of sambal chili sauce for an added kick.
• To reheat leftovers, steam the tamales for a few minutes until heated through.

Serving advice

Serve the Singaporean-style Steamed Tamales warm as a main course. Remove the toothpicks before serving and unwrap the tamales to reveal the delicious filling. Garnish with fresh cilantro leaves for a pop of color.

Presentation advice

Arrange the unwrapped tamales on a platter, showcasing the vibrant green banana leaves. Serve with a side of sambal chili sauce and garnish with cilantro leaves for an appealing presentation.