From the recipe collection
Baklay
Cagayan Valley leaf-wrapped glutinous rice cake filled with peanut paste, muscovado, and coconut, then steamed until chewy and fragrant.
- Prep time
- 35 min plus soaking
- Cook time
- 45 min
- Yield
- Makes 12 packets
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Ingredients
Tick ingredients as you prepare.
Method
- Place the drained soaked rice, coconut milk and salt in a shallow heatproof bowl inside a covered steamer. Steam for 15–20 minutes until partly cooked but still firm enough to shape.
- Mix ground peanuts, muscovado, grated coconut, and 2 tablespoons coconut milk into a compact filling.
- Soften banana leaves over heat and cut them into double-layered rectangles.
- Spread a thin oblong layer of warm rice on each leaf, place a strip of filling along the centre, and roll the rice around it.
- Fold and tie the packets snugly, leaving slight room for the rice to expand.
- Steam for 25–30 minutes, until the rice is fully tender and the filling is hot.
- Rest 10 minutes before opening and serve warm or at room temperature.
