From the recipe collection
Binungi
Cebu rice cooked in the compact tooth-shaped binungî woven pouch, served as a handheld starch with grilled and saucy dishes.
- Prep time
- 35–50 min depending on pouch availability
- Cook time
- 40–50 min
- Yield
- Makes 10–12 packets
- Audio recipe
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Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
Tick ingredients as you prepare.
Method
- Use clean tooth-shaped binungî pouches and inspect the short protruding base for gaps.
- Rinse and drain the rice thoroughly.
- Fill the wider top first, then shake gently so grains move toward the lower part without packing the pouch.
- Stop at halfway full and close the opening securely.
- Place in boiling water and keep submerged with a plate or rack.
- Boil 40–50 minutes, moving the packets once so their irregular shape heats evenly.
- Open a tester and check the rice near the base as well as the centre.
- Drain upright, rest 10 minutes, and serve with Cebuano grilled or saucy dishes.
