• Wash banana leaves and pat dry with paper towel.
• Run banana leaves through stove until wilted. Set aside. Optional if frozen, once thaw, it is a bit wilted already.
• Saute onion until translucent but not brown.
• Pour coconut milk.
• Add ground black pepper and salt.
• Stir mixture.
• Add a package of Bibingka mix. Blend.
• Toss-in the other package of Bibingka Mix.
• Stir constantly to prevent lumping.
• Continue cooking until mixture is smooth and thick.
• Remove from stove.
• Take ⅓ of the cooked mixture in a separate bowl.
• Stir-in the peanut butter. Blend well.

Assembling the Tamales

• Take 2 strips of banana leaves and form a cross on a flat surface.
• Add 1 ½ tablespoons of the white mixture and top with a teaspoon of peanut mixture.
• Take a strip of pork, chicken, ham and a slice of egg. Lay it on top of the peanut mixture.
• Wrap mixture by overlapping banana leaves. Tie with a kitchen twine or strip of banana leaves.
• This is optional. Wrap tamales in saran wrap and foil to securely wrap the mixture.
• Boil water enough to cover tamales.
• Lower heat to medium and drop each tamales.
• Cover pan and cook for half an hour.
• Remove tamales right away to prevent from soaking.
• Cool before unwrapping.
• Refrigerate any leftover tamales.