From the recipe collection
Bulasa
Very small woven rice pouches associated with Negros and other southern communities, prepared here as a lightly sweet coconut-rice kakanin.
- Prep time
- 40–50 min; allow 30 minutes soaking
- Cook time
- 45–55 min
- Yield
- Makes 12–16 small 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.
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Method
- Rinse both rices together until the water is mostly clear, then soak 30 minutes and drain thoroughly.
- Warm the coconut milk with muscovado and salt just until dissolved, then cool to room temperature.
- Toss the drained rice with the sweetened coconut milk and leave 10 minutes for the grains to absorb part of it.
- Fill each tiny pouch no more than halfway; bulasa packets are small and overfilling leaves hard centres.
- Secure the openings and place the packets in a deep pot of boiling water, using a plate to keep them submerged.
- Boil 45–55 minutes, adding more boiling water as needed and turning once.
- Open one packet to confirm the rice is fully tender, sweetened through, and compact rather than chalky.
- Drain and rest 15 minutes before serving. These small packets work as merienda or a lightly sweet feast rice.
