From the recipe collection
Balisungsong / Balinsuso
A lightly sweet Bicol and Eastern Visayas cone-shaped rice cake, steamed in banana leaves with coconut milk and grated coconut.
- Prep time
- 30 min plus soaking
- Cook time
- 35 min
- Yield
- 10–12 cones
- Audio recipe
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Ingredients
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Method
- Whisk the glutinous rice flour, rice flour, coconut milk, sugar, and salt until smooth and free of dry pockets.
- Add the pandan leaf if using. Cook over medium-low heat, stirring constantly, until the batter becomes thick enough to hold a mound on the spoon, about 8–12 minutes.
- Fold in the grated coconut and remove the pandan leaf if used.
- Cool the mixture for 10 minutes while shaping softened banana leaves into narrow cones.
- Fill each cone three-quarters full and secure it upright in a cup or steamer rack.
- Steam for 20–25 minutes, until the centre is springy and no longer floury.
- Rest 10 minutes before serving so the rice cake firms and releases cleanly from the leaf.
