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).

Watch Video:

Sinaklob

Sinaklob

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.

Ingredients :

• 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

Directions :

• Soak the glutinous rice overnight  in cold water, wash and drain.

Fillings ;

• 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.

Wrapping ;

• 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.

Cooking ;

• 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 :

1. For better taste, add more fillings. and use salted egg .
2. Make sure the entire wrapped are submerged in water.
3. To test if they are cooked through – you’ll have to unwrap one and check.
4. Once the wrapped are cooked, remove from the pan and place in a colander to drain.
5. Uneaten wrapped can be stored in the fridge for 3-5 days, and in the freezer for 2 months.

Watch video :