Binalay

831
Photo Credits: instagram.com/reciemaddawin

Serves 10

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

Mama’s Guide Instructions
WRAPPED STICKY RICE

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

COCONUT CURD SAUCE

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

SERVING

  1. Unwrap a piece of cooked sticky rice on a serving plate.
  2. 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).
Credits to: pinoyhapagkainan.com