Pinaluku

Method

1. Mix the two flours and salt, then add warm water gradually until the dough is smooth, pliable, and not sticky.
2. Combine laro, thick cane syrup, and grated coconut. The filling should be moist but compact, not runny.
3. Divide the dough into 10 portions.
4. Flatten each between lightly oiled banana-leaf sheets into a thin rectangle.
5. Spread a narrow line of filling along one long side, then use the leaf to roll the dough around it into a tight cylinder.
6. Wrap each roll in banana leaf and secure the ends.
7. Steam over medium heat for 20–25 minutes, until the rice dough looks slightly translucent and has no chalky centre.
8. Rest 10 minutes before slicing into rounds or serving whole.