Binalay


Ingredients:

1 liter glutinous rice (malagkit),soaked in water overnight
1/2 cup water
15 pcs banana leaves, 7″x7″
4 cups coconut extract
1 glass water
1 pair big size panocha (store bought)

How to make Binalay:

  • Grind soaked glutinous rice finely (remove excess water before grinding).
  • Mix ground glutinous rice and 1/2 cup water.
  • Mold 2 to 3 grams mixture and wrap in banana leaves greased with coconut oil.
  • Put in steamer until cooked.

For sauce:

  • Cook coconut milk in pan until latik turns brown.
  • Remove half latik and separate little oil for banana leaves.
  • Add water and panocha into pan with half latik and coconut oil.
  • Continue cooking until panocha melts (sauce thickens when removed from fire).
  • Add remaining latik to mixture.
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2 Responses to “Binalay”

  1. edisa says:

    Holy week food… no need to eat rice. I remember during summer, we are busy preparing this food particularly in our province Isabela. My mom cook binallay(yogad term- “dendelot”) almost 7kilograms. It takes a month of this food life span… we hang it in an open air, then cook in a boiling water if we want to eat again.

  2. jose says:

    in this month of march we will celebrate the holy week . we`ve know that you may considered a food of the month . binalay was particularly food in isabela during holy week the prepairing to us . many of these were complicated to see and to taste them . but when my mother ask me too cook i know e are not all ready . beacause the have no intended to cook . but anyway i at look the reicpe about them

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