From the recipe collection
Sarungsong
Eastern Visayas cone rice cake made from ground rice, coconut milk, muscovado, and young coconut, cooked thick before steaming in banana leaves.
- Prep time
- 40 min
- Cook time
- 35–40 min
- Yield
- Makes 12 cones
- Audio recipe
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Ingredients
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Method
- Soften the banana leaves over a low flame, wipe clean, form tight cones, and secure every seam.
- Whisk both flours, coconut milk, sugar, and salt until smooth.
- Pour into a heavy pan and cook over medium-low heat, stirring continuously.
- When the mixture begins to thicken, fold in young coconut and calamansi if using.
- Continue cooking until glossy and able to hold a soft mound, about 10–15 minutes. Cool 10 minutes.
- Brush the cones lightly with oil and fill only three-quarters full.
- Stand upright in a steamer and steam 20–25 minutes, until the centres are set and no longer floury.
- Rest 10 minutes before peeling. Serve the same day for the softest texture.
