From the recipe collection
Sinandila with Ube
Tongue-shaped glutinous rice cakes blended with real ube, steamed in leaves, and served with coconut curds.
- Prep time
- 35 min
- Cook time
- 30 min
- Yield
- Makes 12 pieces
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Ingredients
Tick ingredients as you prepare.
Method
- Mix glutinous rice flour, ube, brown sugar, salt, and coconut oil.
- Add warm water gradually and knead until the dough is soft, smooth, and can be shaped without cracking.
- Divide into 12 pieces and form each into a flat tongue shape, preserving the defining Sinandila form.
- Wrap each piece in softened leaf and arrange in a steamer.
- Steam 22–28 minutes, until the dough is glossy and no longer floury at the centre.
- Meanwhile, cook coconut cream over low heat until curds and oil begin to separate; add brown sugar only if making a sweet lada.
- Rest the cakes 10 minutes, unwrap, and spoon the coconut curds over them.
