From the recipe collection
Balebed a Tapong
Maguindanaon leaf-wrapped balebed filled with finely ground purple glutinous rice and boiled until dense and chewy.
- Prep time
- 35 min plus soaking
- Cook time
- 45–55 min
- Yield
- Makes 10–12 parcels
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Drain the soaked purple rice and grind or blend it with coconut milk into a coarse, thick batter; retain a little grain texture.
- Stir in sugar, salt, and grated coconut if using. Rest for 10 minutes so the ground rice hydrates.
- Cook the mixture over low heat for 5–7 minutes, stirring, until it thickens enough to mound but remains pliable.
- Cool briefly, portion onto softened leaves, and fold into compact parcels with room for slight expansion.
- Tie securely, submerge in a deep pot of water, and boil steadily for 35–45 minutes.
- Cool one tester and open it.
- The centre should be fully cooked and chewy, without a gritty raw-rice taste.
- Drain and rest 15 minutes before serving with coffee.
