From the recipe collection
Baladibad
An Isnag glutinous-rice delicacy mixed with coconut and peanuts, wrapped in young coconut leaves and boiled until firm.
- Prep time
- 40 min plus soaking
- Cook time
- 45–55 min
- Yield
- Makes 10–12 packets
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Drain the soaked rice completely. Mix it with coconut milk, ground peanuts, sugar, and salt and rest for 10 minutes.
- Prepare clean woven coconut-leaf packets. Check every seam and repair loose areas with leaf strips.
- Fill each packet no more than halfway to two-thirds full so the rice has room to swell.
- Close securely and place in a deep pot.
- Cover with water by at least 5 cm and weigh the packets down with a heatproof plate.
- Bring to a boil, then maintain a steady moderate boil for 45–55 minutes, adding boiling water if the level drops.
- Lift one packet, cool briefly, and open it. The grains should be tender and bound together, with no dry centre.
- Drain the remaining packets, rest 15 minutes, and serve warm or at room temperature.
