Wrapped Sticky Rice
Another traditional packed lunch, in some provinces of the Philippines. Rice and viand are combined together and wrapped in banana leaves. Left-over Asado, Caldereta, Menudo, Adobo, Mitsado or Apritada, that can be used as the fillings.
- 2 Cups glutinous rice
- 1/2 Lbs Beef, cut in cubes
- 1 Large potato
- 1 Medium red pepper
- 1 Onion
- 2 Tomato
- 2 Boiled eggs
- 1 Laurel leaf
- 2 Cup tomato sauce
- 1/4 Cup soya sauce
- Salt and Pepper
- Banana leaves
- Cooking twine
- Soak the glutinous rice overnight in cold water, wash and drain.
- In a casserole, combine the beef, bay leaves, onions, tomatoes, soya sauce, tomato sauce, and water or beef stock.
- Bring to a boil and simmer until the beef is almost tender.
- Add the potatoes and red bell pepper,
- Let simmer until potatoes and carrots are cooked – occasionally stir to thicken sauce.
- Remove from fire, set aside and let it cool.
- In a bowl, add the filling sauce and glutinous rice together, mix well until combine.
- Place two banana leaves together and fold to form a cone.
- Fill the cone about 2 tablespoon of glutinous rice.
- Add 2 tablespoon of fillings and slice egg.
- Top with more glutinous rice, till you reach the top of the cone.
- Fold the leaves around the pouch, and secure with cooking twine.
- Place the wrapped in a deep casserole, add water.
- Cover the pot with a lid, and cook over medium heat for 2 hours.
Cooking Tips :
- For better taste, add more fillings. and use salted egg .
- Make sure the entire wrapped are submerged in water.
- To test if they are cooked through – you’ll have to unwrap one and check.
- Once the wrapped are cooked, remove from the pan and place in a colander to drain.
- Uneaten wrapped can be stored in the fridge for 3-5 days, and in the freezer for 2 months.
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