Tamales

2 cups roasted rice soaked in 1 1/2 cups water and ground
1/2 cup brown sugar
1 cup rich coconut milk
4 cups diluted coconut milk
2 hard-cooked eggs
1/4 kilo gluten-boiled and sliced
2 tablespoons atsuwete seeds soaked in 1/4 cup water
2 tablespoons salt
1 cup finely chopped peanuts

Mix the rice, diluted coconut milk, sugar, salt and atsuwete water. Cook until smooth and thick stirring constantly. Add the rich coconut milk and stir well until smooth. Add the chopped peanuts before removing from fire. Prepare wilted banana leaves by cutting in to pieces about 10 inches wide. Put two pieces together. Place one spoonful of the mixture in the center of the leaf. Place a slice of gluten and a slice of egg on top and wrap. Wrap again with a narrow a piece of banana leaf and tie around. Boil water in a cooking vessel that will accommodate all the tamales. Drop in the tamale while the water is boiling. Cover and let it boil for 1/2 hour. Transfer to a tray or basket and allow to cool before serving.