From the recipe collection
Patopat Muscovado
Pangasinan-style glutinous rice packets boiled in woven palm leaves and served with a thick muscovado-coconut syrup.
- Prep time
- 45 min plus soaking
- Cook time
- 1 hr
- Yield
- Makes 10 packets
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Rinse and soak glutinous rice, then drain until no water drips from the grains.
- Fill each clean woven pouch only halfway to allow rice to expand.
- Secure every opening tightly so grains cannot escape.
- Submerge packets in boiling water and keep them covered by at least 5 cm of water.
- Boil 45–60 minutes, adding more boiling water as needed, until packets feel firm throughout.
- Drain and rest 10 minutes while simmering muscovado, coconut milk, salt, and pandan.
- Reduce sauce until it coats a spoon but remains pourable.
- Open one packet to check tenderness and serve warm with muscovado sauce.
