• Cut banana leaves into squares approximately 8 in x 8 in. Wash and dry ten heat in an open fire to be more flexible. Set aside

Preparing chicken topping

• In a small bowl, Place chicken breast and add water just enough to cover the meat. Then add salt and cook until chicken is tender and cooked through. Drain and save the stock and shred the chicken using forks. Heat oil in a pan over medium heat and add achuete powder. Tip in the shredded chicken and cook for two minutes or until the meat is coated with color. Set aside.

Making the red part

• Toast the rice flour in a pan over low heat until light brown in color. Transfer in a bowl and set aside. Using the same pan heat oil over medium heat and mix-in achuete powder. Saute onion and garlic then pour in coconut milk. Add toasted rice flour and mix until it forms. Add chicken stock, fish sauce, ground pepper, salt.
• Stir for a couple of seconds then add the peanut butter and continue mixing until consistency is thick and pasty yet spreadable. Transfer in a bowl and set aside.

Making the white part

• Heat oil in a pan and saute onion and garlic. Pour coconut oil and let simmer. Tip in rice flour and salt keep on mixing until thickens into a paste. Add more water if needed if the mixture is too dry.

Wrapping the tamales

• In a flat, clean surface lay two square banana leaves. Take 2 tbsp of the white mix and place it in the center. Scoop 1 1/2 of the red mix a place it on top of the white mix. Mold the tamales into a square using a spoon or the banana leaves.
• Top the tamales with some shredded chicken, salted egg, a dash of pepper, and fried garlic. Fold the first leaf to wrap the tamales then flip and fold the second leaf to seal. Tie with twine or string to secure.
• Arrange the tamales in a steamer and steam for 30 minutes. Remove from steamer and serve. Bon appetit!