From the recipe collection
Sinandila with Toasted Sesame
Traditional tongue-shaped Sinandila steamed in leaves and finished with coconut curds and toasted sesame for added aroma and texture.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- Makes 12 pieces
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Ingredients
Tick ingredients as you prepare.
Method
- Mix rice flour, sugar, salt, and coconut oil, then add warm water gradually until a smooth pliable dough forms.
- Divide into 12 portions and shape each into a flat tongue form.
- Wrap in softened leaves and arrange in a steamer with space for steam circulation.
- Steam 22–28 minutes, until the cakes are glossy and cooked through.
- Cook coconut cream over low heat until coconut curds form; add brown sugar if a sweet lada is desired.
- Toast sesame in a dry pan until fragrant and immediately transfer it to a plate so it does not burn.
- Rest the cakes 10 minutes, unwrap, and top with lada and toasted sesame.
