From the recipe collection
Sinambong
Ilocano sinambong rice cooked in a woven palm pouch by boiling until the grains expand into a firm portable cake.
- Prep time
- 35–50 min depending on pouch availability
- Cook time
- 45–55 min
- Yield
- Makes 10–12 packets
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Ingredients
Tick ingredients as you prepare.
Method
- Inspect the Ilocano sinambong pouches for secure seams, especially around the narrow corners where rice can escape.
- Rinse the rice until the water is mostly clear, then drain for 10 minutes.
- Fill each pouch only halfway and shake gently so grains settle evenly without becoming packed.
- Fasten the opening securely while leaving room for the rice to expand.
- Lower the packets into a deep pot of boiling water and keep them fully submerged with a heatproof plate if needed.
- Boil 45–55 minutes, turn once, and replenish the pot only with boiling water.
- Open one tester and press grains from the centre and corners; they should be fully tender with no chalky core.
- Drain on a rack, rest 10 minutes, and serve with northern soups, grilled meats, or fish.
