Sinandila with Peanut Lada

Method

1. Add warm water gradually to rice flour, salt, and coconut oil and knead into a smooth pliable dough.
2. Divide into 12 portions and shape each into a flat tongue shape.
3. Wrap in softened leaves and steam 22–28 minutes, until glossy and fully cooked.
4. Meanwhile, simmer coconut cream until curds begin to form and oil separates.
5. Add brown sugar, ground peanuts, and a pinch of salt and cook until thick enough to spoon.
6. Rest the rice cakes 10 minutes and unwrap them.
7. Spoon peanut lada over the warm cakes and serve immediately.