From the recipe collection
Budbud nga Kan-on
Plain or lightly seasoned Waray rice wrapped in leaves for gatherings, travel, and serving beside richly sauced dishes.
- Prep time
- 30 min
- Cook time
- 35–45 min
- Yield
- Makes 10 parcels
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Rinse the rice until the water is mostly clear, then combine it with water and salt in a pot.
- Cook until the rice is just tender and the water is absorbed. Fold in coconut oil if using and rest covered for 10 minutes.
- Fluff gently and cool until warm enough to handle. The grains should be firm rather than wet.
- Use correctly identified food-safe hagikhik leaves for the traditional aroma. Where unavailable, soften banana leaves over low heat and use them as a practical substitute.
- Place a compact mound of rice on each leaf and shape it into a short log or rectangle.
- Fold tightly around the rice and tuck in the ends. Tie if the parcels will be transported or reheated.
- Steam the wrapped rice for 10–15 minutes to set the shape and deepen the leaf aroma.
- Serve warm beside stews, grilled food, or feast dishes.