From the recipe collection
Binungey
A bamboo-cooked sticky rice cake adapted for the home kitchen using coconut milk, glutinous rice, and banana leaves or heatproof molds.
- Prep time
- 30 min plus soaking
- Cook time
- 1 hr
- Yield
- 8–10
- Audio recipe
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Ingredients
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Method
- Soak the glutinous rice 2 hours, drain thoroughly, and mix with coconut milk, sugar, and salt.
- Use only clean untreated bamboo tubes intended for food, or substitute sturdy heatproof molds.
- Line the tubes or molds with softened banana leaf.
- Fill no more than three-quarters full and fold the leaf over the opening.
- Steam upright 50–70 minutes, depending on tube diameter, keeping the steamer water at a steady simmer.
- Test the centre with a thin skewer; there should be no hard grains.
- Rest 10 minutes before removing from the tube so the rice firms.
- Slice and serve with grated coconut if desired.
