Palauan Tama with Chamorro Empanada Filling

1.In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Mix well.

2.Add the coconut milk and water to the dry ingredients, and mix until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

3.In a skillet over medium heat, add the vegetable oil. Sauté the onions and garlic until translucent, about 2-3 minutes.

4.Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula.

5.Stir in the diced potatoes and carrots, and cook for another 5 minutes until the vegetables are tender.

6.Add the soy sauce, black pepper, paprika, cumin, and oregano. Mix well and cook for an additional 2 minutes. Remove from heat and let the filling cool slightly.

7.Preheat your oven to 375°F (190°C).

8.Divide the rested dough into small balls, about the size of a golf ball. Roll each ball into a flat circle, about 1/4 inch thick.

9.Place a spoonful of the Chamorro empanada filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. You can crimp the edges with a fork for a decorative touch.

10.Brush the tops of the filled tamas with the beaten egg to give them a golden color when baked.

11.Place the tamas on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.

12.Remove from the oven and let cool slightly before serving.