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from Lowell Bernstein – Los Angeles, CA
Cut 8 banana leaves into approximately 10" x 10" square pieces. Beat eggs and oil together in a small bowl until well-mixed, set aside. In a medium bowl, mix together the dry ingredients. Add chicken stock to dry ingredients. Mix well.
Add egg and oil mixture to chicken stock mixture, and mix until pasty consistency. Set "Matzoh-masa" aside. Place banana leaf squares into a pot of lightly boiling warm water to soften them. Cover pot to steam leaves.
Take one leaf square out of pot when ready to fill and fold, leaving the remaining leaves in the pot to continue to soften. The leaves may have some darkened spots from steaming, this is fine and they are still completely useable. Do not leave the leaves in pot longer than 20 minutes. Use care when removing the leaves as they will be hot. Lay out each leaf individually and spread 1/2 cup "Matzoh-masa" in center of leaf. Place 1/4 cup cooked chicken on top of "Matzoh-masa".
NOW you are ready to fold it up. Start by folding one of the long sides of the banana leaf over the "Matzoh-masa" and chicken mixture. Then fold over the other long side of the banana leaf. Then fold in one of the ends of the leaf, a quarter of the way towards the middle of the "Matzoh-male." And lastly, fold over the last end of the leaf a quarter of the way towards the middle of the "Matzoh-male." Now you have created the finished tamale rectangular shape (Repeat folding steps above with the remaining mixture) Place the "Matzoh-males" in a pot (or pressure cooker) with at least 1" of lightly boiling water to allow them to steam. Close pot tightly. Steam for 45 minutes, checking water level about every 10 minutes. Ensure that the water level remains at least 1" so that the leaves won't burn or dry out.
When they are done cooking, carefully remove each "Matzoh-male" from the pot with tongs. Take care to maintain the folds. Serve in the banana leaf for a beautiful presentation. Gently unwrap from the banana leaf before eating.