Binalay

BINALAY

Isabela's sticky rice cake, made of glutinous rice and water dough. Wrapped in banana leaves, steamed and served with sweet coconut curd sauce.

Ingredients:

• 4 Cups Glutinous rice flour
• 1/2 Cup water
• 4 Cups coconut milk
• 1 Cup water
• 1 1/2 Cups brown sugar
• Banana leaves

Directions:

Wrapped Sticky Rice

• Put the glutinous rice flour in a bowl, add water and mix well
• Knead the flour mixture to make a smooth dough.
• Mold mixture into prepared size balls using your hands.
• Pass banana over the flame and wipe, brush with coconut oil from the latik.
• Place one piece of dough over the prepared banana leaves and flatten into a patty.
• Roll the banana leaves to secure the rice mixture and fold the sides.
• Arrange the wrapped mixture, folds facing down into the large steamer.
• Steam over medium heat for about 20 minutes.

Coconut Curd Sauce

• Bring coconut milk to a boil in a saucepan and simmer gently over low heat.
• When oil starts to separate and solids begin to form.
• Regularly stir and scrape sides and bottom of pan to prevent from burning.
• Continue to cook and stir until curds turn golden brown.
• Combine water and brown sugar in a sauce pan.
• Stir until sugar are properly dissolve, boil until caramelized
• Add coconut curd (latik), remove from heat and set aside.

Serving

• Unwrapped a piece of cooked sticky rice on a serving plate.
• Pour coconut curd sauce on top of it and serve.

Cooking Tips:

• Using glutinous rice; soak in water overnight, drain water and grind (blender) finely.
• Substitute for banana leaves; prepare the sticky rice by cooking over boiling water (Palitaw).

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