Binutong is made up of glutinous rice with coconut cream that is wrapped in banana leaves. This is often served during breakfast or merienda, and is best paired with hot chocolate or coffee.
The term itself came from the root word, “butok” which means to “tie the knot” and that is why the banana leaves were wrapped and tied it for the flavor of the binutong to give off a savory and wonderful flavor so that when it was eaten, you can feel the binutong melts in your mouth and at the same time, the chewy goodness of it is also there.
- 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
- 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 Source: acemarconeptuno
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