Maliputok and masiramon
Binutong Is a dish made with glutinous rice, coconut cream, anise flavoring, and salt. The making of this kakanin is described as the dish being, wrapped in several layers of young banana leaves, gathered like a pouch, and then cooked in coconut water or plain water.
- 1/2 kilo glutinous rice
- 2 1/2 cups coconut cream
- 1/8 tsp salt
- 10-12 pcs young banana leaves ( cut into 10×10 inches each)
- Wash glutinous rice, then soak in water for about 30 minutes.
- Remove water, then add the coconut cream and dash of salt.
- Soften banana leaves over heat so it wouldn’t be stiff and wont tear up easily when we use it for wrapping.
- Place banana leaf in a bowl, push the center part to make a basin-like mold , then scoop about half cup of rice mixture, secure the edges to make a pouch, then tie tightly.
- Place the pouches in a pot with water. Water level should be about halfway to the sides of pouches.
- Cover and cook for about an hour over medium low heat.
- Then remove from the pot. Serve warm.
- This is how it looks like when it’s cooked.
- Sprinkle with some sugar.