Note * the amount of flour for the orange mixture is 1/2 cup.


Kapampangan tamales have two parts, the white at the bottom and the yelloworange top. Both are made mainly of rice dough (galapong), sauteed with garlic, and onion then simmered with coconut milk until it forms a thick paste. They are prepared separately first with different ingredients.

The yelloworange color for the top part is from the added achuete oil. Ground peanut is also added for more flavor. They are then combined in a layer and toppings like boiled shreds of chicken, salted egg, ham, and nuts are added. Lastly, they will be wrapped in several sheets of banana leaves and then steamed or boiled.