From the recipe collection
Iniruban
A green young-rice delicacy closely related to nilubyan, cooked with coconut milk and sugar until sticky and fragrant.
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 10–12
- Audio recipe
Get everything ready
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
- Toast the young rice or pinipig gently until crisp and aromatic, then cool.
- Grind it to a deliberately coarse meal so the finished iniruban keeps a rustic grain texture.
- Mix with coconut milk, coconut cream, sugar, and salt until evenly hydrated, then rest 10 minutes.
- Cook in a heavy pan over medium-low heat, stirring continuously from the bottom and corners.
- As it thickens, lower the heat and fold steadily until the grains are tender and the mixture turns glossy.
- Add coconut oil and continue until it holds its shape but still feels moist rather than rubbery.
- Spread onto softened banana leaves and top with latik if desired.
- Cool until firm enough to slice; serve at room temperature.
