Easy Binalay Recipe
This easy Binalay recipe is a must-try. Binalay is a delicious Filipino snack. It is made from sticky rice.
Ingredients
- 2 cups glutinous rice flour.
- 1 cup coconut milk.
- 1/2 cup brown sugar.
- 1/4 teaspoon salt.
- Banana leaves cut into squares.
- Cooking oil for greasing.
- For the latik coconut caramel: 1 cup thick coconut milk.
Instructions
Prepare the Banana Leaves
- Clean banana leaves well. Wipe them with a damp cloth. Briefly pass them over a flame. This makes them flexible. It stops them from tearing.
Mix Dry Ingredients
- Get a large mixing bowl. Add glutinous rice flour. Pour in the brown sugar. Sprinkle in the salt. Mix these dry parts together.
Add Wet Ingredients
- Slowly add the coconut milk. Mix until a smooth batter forms. Ensure there are no lumps. The batter should be thick.
Grease Banana Leaves
- Brush cooking oil on each leaf. This stops the Binalay from sticking.
Spoon Batter onto Leaves
- Spoon about two tablespoons of batter. Place it in the center of a leaf. Spread it a little bit.
Fold the Leaves
- Fold the banana leaf carefully. Make it into a small package. Secure the ends if needed.
Arrange in Steamer
- Place the folded packages. Arrange them in your steamer. Do not overcrowd the steamer.
Steam the Binalay
- Pour water into the steamer pot. Bring the water to a boil. Steam for 20-25 minutes. They should look firm.
Make the Latik
- While Binalay steams, make latik. Pour thick coconut milk into a pan. Cook on medium heat. Stir constantly to prevent burning. It will thicken and separate. Oil will rise to the top. The solids will become golden brown. These are your latik curds. Remove from heat.
Serve Binalay
- Carefully unwrap the steamed Binalay. Place it on a serving plate. Drizzle with the latik sauce. Top with the crispy latik curds. Serve warm and enjoy!
Notes
- Use fresh banana leaves.
- They add a special aroma.
- Don't overfill the leaves.
- This helps them cook evenly.
- Steam in batches if needed.
- Always stir latik constantly.
- It burns very easily.
- Taste and adjust sweetness.
- Some like it sweeter.
- Practice makes perfect.