From the recipe collection
Palagsing
Butuan’s chewy banana-leaf delicacy made from unaw sago-palm starch, young coconut, and brown sugar.
- Prep time
- 35 min
- Cook time
- 35 min
- Yield
- 12 pieces
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Wipe the softened banana leaves clean and cut them into rectangles large enough to make narrow sealed packets.
- Whisk the unaw starch, brown sugar, and salt, breaking up every dry lump.
- Add water or thin coconut milk gradually until the mixture becomes a thick smooth paste, then fold in the young coconut strips.
- Cook a small spoonful in simmering water to test the texture; add a little liquid if rubbery or a little starch if it will not hold shape.
- Spoon portions onto the leaves, roll into compact logs, fold in the ends, and tie securely.
- Lower the packets into gently boiling water and cook about 30 minutes, turning once so they heat evenly.
- Lift out, drain upright, and rest 10–15 minutes; the starch continues setting as it cools.
- Serve warm or at room temperature. The centre should be translucent, moist, chewy, and threaded with young coconut.
