From the recipe collection
Balebed a Kamais
A Maguindanaon boiled leaf parcel filled with grated glutinous corn and finely grated coconut.
- Prep time
- 35 min
- Cook time
- 40–50 min
- Yield
- Makes 10–12 parcels
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Grate the corn directly from the cobs, including the milky pulp. If using ordinary sweet corn, pulse it briefly rather than puréeing it smooth.
- Mix corn, grated coconut, sugar, and salt. Add coconut milk only if the mixture will not hold a soft mound.
- Spoon portions onto softened leaves, flatten into short logs, and fold tightly while leaving a small amount of expansion space.
- Tie securely and place the parcels in a deep pot. Cover with water and weigh them down with a heatproof plate.
- Bring to a steady boil, then cook 35–45 minutes, adding boiling water as necessary.
- Cool one parcel for 5 minutes and open it. The centre should be set, moist, and fragrant, not wet or floury.
- Drain the parcels and serve warm with coffee or tea.
