Filipinos love their rice cakes, in fact each region in the Philippines have their specialty like Tupig from Pangasinan, Ibos Suman from Antipolo, Espasol from Laguna and our post today which comes from Isabela. This rice cake or kakanin is prepared with glutinous rice flour which is made into a dough, wrapped in banana leaf then served with coconut sugar syrup and curdled coconut cream called latik.
It has the same concept of any suman where rice is steamed and served with something sweet, what sets this apart from the others is that its presentation. Binallay is usually presented by first scooping a generous amount of the syrup called laro into the plate before the binallay is gently added, this prevents the very sticky rice cake to stick to the plate. Then like suman every bite is drenched into a sweet sauce, put it in your mouth and enjoy this simple treat.
- 2 cups glutinous rice flour
- banana leaves
- coconut oil
- In a bowl place the glutinous rice flour, add enough water just until forms a bread dough.
- Knead for 5 minutes then divide into ping pong sized balls then flatten it to form a rectangle shape.
- Spread a bit of coconut oil on each banana leaf, place the rice dough then wrap and seal into a rectangular shape.
- Place in a steamer then steam for 25 minutes.
- Prepare the sauce, pour coconut milk and coconut cream in a sauce pan then bring it to a boil.
- Once coconut milk mixture starts to thicken add the palm sugar, continue to boil until is brown in colour and thickens.
- To serve, pour sauce on a plate, remove binallay from the banana leaf warp, gently lay down the binallay on top of the sauce, then sprinkle latik on top.