Binutong (Bicolano Rice Cake) Recipe
Learn how to make Bicol's binutong at home.
Servings: 12
Calories: 511kcal
Equipment
- Cooking Pot
Ingredients
For the Rice Cake
- 5 cups glutinous rice (malagkit rice), you can also use black sticky rice (pirurutong rice)
- 2 cups coconut cream (kakang gata)
- 3 cups coconut milk (gata)
- ¼ tsp salt
- Water, for boiling
Materials Needed
- Banana leaves, cleaned and cut into 10x10 inch squares
- Kitchen string
Instructions
- Wash the glutinous rice with water for about 2 to 3 times and remove dirt and other unwanted matter.
- Place the rice in a bowl and pour-in the water.
- Soak for at least 3 hours or overnight.
- Remove the water then add-in the coconut cream, coconut milk, and salt then mix together.
- Lightly heat the banana leaves over fire to soften and make them pliable. If you are using frozen banana leaves, wash with warm water instead.
- Place 2 pieces of banana leaves on top of a bowl to make a bowl-like mold.
- Scoop about ½ cup of the rice mixture unto the center of the banana leaves.
- Gather the edges of the leaves together and secure by tying them with the kitchen sting or any other food grade string.
- Repeat for the rest of the ingredients.
- Place the wrapped rice in a cooking pot.
- Pour over water to fill up half of the pot.
- Apply medium-low heat and cook for about an hour. The banana leaves should be brownish-green in color.
- Remove from heat, serve, and enjoy!
Notes
Don't forget to check out more information like cooking tips, suggestions, and notes on the sections above in case you jumped to this recipe.
Nutrition
Nutrition Facts
Binutong (Bicolano Rice Cake) Recipe
Amount Per Serving
Calories 511
Calories from Fat 220
% Daily Value*
Fat 24.4g38%
Saturated Fat 21.3g133%
Sodium 69mg3%
Potassium 352mg10%
Carbohydrates 67.2g22%
Fiber 3.2g13%
Sugar 3.4g4%
Protein 7.8g16%
Calcium 38mg4%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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