Binallay

Binallay

2 cups Glutinouos rice flour

water
butter
banana leaves

Directions:

In a mixing bowl pour the flour.

Add water little at a time to form a thick mass.

Knead to form a ball.

Divide the "malagkit" or dough into small balls. (ping-pong size balls)

Roll to an oval shape and flatten between the palms of your hands.

Spread butter on banana leaves. Wrap each piece of binallay with banana leaves and place in a steamer.

Steam for about 20 minutes or until cooked.

 Sauce:

1 can of coconut milk

1  c brown sugar

water

Latik is the residue formed from the reduction of coconut milk.  Just pour the whole can of coconut milk in a thick saucepan.  Bring it to boil and continue to stir until most of the liquid has evaporated.  The milk will begin to change its color to slight brown and begin to solidify.  At this point add the brown sugar.  Continue to stir until the sugar caramelizes.  Once it has caramelized, add a little water and let it simmer to form a thick sauce.

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2 cups Glutinouos rice flour

water
butter
banana leaves

Cooking Instructions:

In a mixing bowl pour the flour.

Add water little at a time to form a thick mass.

Knead to form a ball.

Divide the "malagkit" or dough into small balls. (ping-pong size balls)

Roll to an oval shape and flatten between the palms of your hands.

Spread butter on banana leaves. Wrap each piece of binallay with banana leaves and place in a steamer.

Steam for about 20 minutes or until cooked.

 Sauce:

1 can of coconut milk

1  c brown sugar

water

Latik is the residue formed from the reduction of coconut milk.  Just pour the whole can of coconut milk in a thick saucepan.  Bring it to boil and continue to stir until most of the liquid has evaporated.  The milk will begin to change its color to slight brown and begin to solidify.  At this point add the brown sugar.  Continue to stir until the sugar caramelizes.  Once it has caramelized, add a little water and let it simmer to form a thick sauce.

source : skip to malou