From the recipe collection
Binangkito
Plain rice cooked inside the elaborate Bohol binangkito woven pouch; the name identifies the heritage leaf form rather than a separate seasoning.
- Prep time
- 35–50 min depending on pouch availability
- Cook time
- 50–60 min
- Yield
- Makes 8–10 packets
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Obtain properly woven binangkito pouches from a knowledgeable Bohol weaver. Check the complex stool-like points and seams for gaps before filling.
- Rinse the rice until the water is mostly clear, then drain for 10 minutes.
- Use a small funnel or folded paper guide to add rice gradually, distributing grains into the body without forcing them into the narrow points.
- Fill only about halfway and secure the opening exactly as the pouch design requires.
- Submerge the packets in a deep pot of boiling water, weighing them down with a heatproof plate.
- Boil 50–60 minutes, adding more boiling water as needed and turning the packets once.
- Open one tester. The centre and the rice near the points should be fully tender with no chalky grains.
- Drain on a rack for 15 minutes before opening and serving with broth, grilled meat, or fish.
