banana wrapped sticky rice flour (binallay)

I took a week off from blogging because it's Holy Week... not that my religion does not allow me to do anything on the bloggosphere, but it was just my way to commemorate the week.

Holy week in the Philippines is a week long religious holiday.  Businesses are closed and life slows down.  It's also a time when people flock to their home provinces to observe the solemnity of Holy Week.

I would love to spend Holy Week again in my hometown.  I remember activities during the week were centered around the church; a time to reflect on the sufferings of Christ.  It was also an excuse to bump into people you haven't seen in awhile... And also a time to eat binallay (banana wrapped sticky rice flour cake very similar to the Tagalogs suman), which is topped with a caramelized coconut reduction (latik).

I don't know how the name came about but this is what we Ybanags enjoy, a snack similar to hot cross buns traditionally eaten on Good Friday (in Europe)... And courtesy of my Mama's recipe, I'm here trying to recapture a traditional food eaten during this time of the year.  Happy Easter to all!

Binallay

Ingredients:

2 cups Glutinouos rice flour

water
butter
banana leaves

Directions:

In a mixing bowl pour the flour.

Add water little at a time to form a thick mass.

Knead to form a ball.

Divide the "malagkit" or dough into small balls. (ping-pong size balls)

Roll to an oval shape and flatten between the palms of your hands.

Spread butter on banana leaves. Wrap each piece of binallay with banana leaves and place in a steamer.

Steam for about 20 minutes or until cooked.

 Sauce:

1 can of coconut milk

1  c brown sugar

water

Latik is the residue formed from the reduction of coconut milk.  Just pour the whole can of coconut milk in a thick saucepan.  Bring it to boil and continue to stir until most of the liquid has evaporated.  The milk will begin to change its color to slight brown and begin to solidify.  At this point add the brown sugar.  Continue to stir until the sugar caramelizes.  Once it has caramelized, add a little water and let it simmer to form a thick sauce.

This is best enjoyed if paired with slices of mango.

STM tip:  I prefer to use Chaukoh Coconut milk, it's been tried and tested to make a good latik.

Lisa of Sweet as Sugar Cookies blog invited me to join her sweet treat party. Thank you Lisa and folks, go check out the other treats... just click below.