From the recipe collection
Puso sa Nipa
Capiz glutinous rice simmered in fresh nipa sap and coconut milk, then packed into woven nipa or palm-leaf pouches.
- Prep time
- 45 min plus soaking
- Cook time
- 50–60 min
- Yield
- Makes 10–12 packets
- Audio recipe
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Ingredients
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Method
- Drain the soaked rice thoroughly. Taste the nipa sap or diluted syrup; it should be pleasantly sweet and fresh, not sour or alcoholic.
- Combine the rice, nipa sap, coconut milk, salt, and pandan in a heavy pot. Bring to a gentle simmer over medium-low heat.
- Cook, stirring often, until the grains have absorbed most of the liquid but remain only three-quarters tender, about 12–15 minutes.
- Remove the pandan.
- Cool the rice for 10 minutes. Fill each clean woven pouch only halfway to two-thirds full so the grains have room to expand.
- Close the pouches securely.
- Arrange them upright in a steamer and steam 30–40 minutes, or simmer them in water according to the pouch style, until the centres are fully tender.
- Drain and rest for 15 minutes. Press a packet gently; it should feel firm and evenly filled, without a hard core.
- Serve warm or at room temperature. Refrigerate leftovers and re-steam briefly to soften before serving.
