Binutong or Binu ‘tong is a popular Bicolano recipe. It’s actually very simple as it is just made up of malagkit or glutinous rice and coconut cream.
We may be familiar in wrapping rice cakes like this in banana leaves but with the Binutong, it is wrapped in a different way. It is wrapped like a pouch which is later on cooked immersed in water.
This is why, I think, the flavors of the banana leaves fully blends in with the malagkit and coconut cream, making it very tasty.
Good news! We don’t have to go all the way to Bicol (or wait for pasalubong) to get a taste of this unique delicacy. We can always learn how to make one at home. Try this recipe:
INGREDIENTS:
- 1/2 kg glutinous rice (malagkit)
- 2 & 1/2 cups coconut cream
- 1/8 tsp salt
- 12 pcs young banana leaves (cut into 10 in x 10 in, each)
- Water, for boiling
HOW TO COOK:
- Start by washing the glutinous rice, then soaking it in water for about 30 minutes.
- Drain the water then add- in the coconut cream and a dash of salt.
- Soften cut banana leaves over heat (so it wouldn’t be stiff and wont tear up easily when we use it for wrapping).
- Place a banana leaf in a bowl, push the center part to make a basin- like mold.
- Scoop about half cup of rice mixture to the banana leaf, secure the edges to make a pouch, then tie tightly.
- Repeat to make about 10 to 12 pouches.
- Place the pouches in a pot with water (water level should be about halfway to the sides of pouches).
- Cover and cook for about an hour over medium low heat.
- Remove from the pot and serve warm.
- Sprinkle with some sugar to sweeten. Enjoy!
IMAGE: flickr.com (23allan), pinoykithenette.com
Also try: Iraid
