I’ll never forget the first time I tasted Binalay during a summer visit to my Tita Rose’s house in Iligan, Isabela.
The sweet aroma of coconut milk reducing into latik filled her tiny kitchen as she taught me this treasured family recipe. As she unwrapped the banana leaf to reveal the perfectly steamed rice cake drowned in golden caramel latik sauce, I knew this wasn’t just any ordinary kakanin.
My Tita Rose shared how this recipe has been passed down through generations, with each family adding their own special touch to the latik sauce – some making it more buttery, others more caramelized.
Now, whenever I make Binalay at home, the familiar scent of wilted banana leaves and coconut instantly transports me back to that small provincial kitchen.
This binalay recipe might seem intimidating at first, but trust me – if you’ve made puto or suman before, you can definitely master this Isabelino delicacy.
The key is patience while making the latik (which I’ll guide you through step by step) and lots of love, just like how our lolos and lolas made it.
By the end, you’ll have a treat that’s perfect for merienda or any special gathering, guaranteed to make your whole family gather around the kitchen table asking for more.
Why You’ll Love This Recipe
- Authentic Filipino dessert with the perfect balance of sweet and rich flavors
- Tender, chewy texture from glutinous rice
- Aromatic banana leaf wrapper adds a traditional touch
- Luxurious latik sauce that’s worth making from scratch
- Perfect for merienda (afternoon snack) or special occasions
- Can be made ahead and reheated
Binalay ng Isabela (Sticky Rice Cake in Coconut Caramel Sauce)
Equipment
- Steamer (Pangkukus) for cooking the wrapped rice cakes
- Heavy-bottom saucepan (Kaserola) for making the latik
- Wooden Spoon (Sandok Kahoy) for stirring the latik continuously
- Strainer [Salaan] to separate latik from oil
- Mixing bowls (mangkok) for preparing the dough
- Measuring cups and spoons (Panukat) for accurate measurements
- Tongs [Sipit] for handling hot banana leaves
Ingredients
For the Rice Cake:
- 4 cups glutinous rice flour Galapong na malagkit
- ½ cup water Tubig
- Banana leaves for wrapping Dahon ng saging, wilted
- Coconut oil for brushing Mantika ng niyog
For the Latik Sauce:
- 4 cups coconut milk Gata ng niyog
- 1 cup water Tubig
- 1½ cups brown sugar Asukal na pula
Instructions
- Clean banana leaves thoroughly and wipe them dry. Pass leaves over medium flame (paypay sa apoy) until they turn bright green and pliable. Cut into 8×8 inch squares. Brush with coconut oil from latik.
- Begin making the latik sauce by bringing coconut milk (gata ng niyog) to a boil over medium heat in a heavy-bottom saucepan. Reduce heat to low around 160°F (71°C) and simmer, stirring constantly. Continue cooking until solids form and oil separates, about 15-20 minutes. Strain to separate latik (solids) from oil and set both aside.
- In a clean saucepan, combine water and brown sugar (asukal na pula). Cook over medium heat until sugar dissolves and caramelizes, about 10 minutes. Add the strained latik to the caramel and mix well.
- For the rice cake, combine glutinous rice flour (galapong na malagkit) and water in a large bowl. Knead (masahin) until achieving a smooth, pliable dough. Divide dough into 10 equal portions and roll each portion into balls.
- Place one ball on a prepared banana leaf and flatten into a 3-inch diameter patty, about ½ inch thick. Wrap securely, folding sides to enclose. Place in steamer rack (pangkukus) with seam side down.
- Steam over medium heat, maintaining water at a steady simmer around 180°F (82°C) for 20 minutes. The rice cakes should be firm but springy to touch, and the banana leaf should have darkened slightly.
- Remove from steamer and serve warm, generously drizzled with the prepared latik sauce. For best results, let the binalay rest for 5 minutes before unwrapping.
Tips from Lola’s Kitchen
- Use fresh coconut milk for the best latik flavor
- When kneading the dough, aim for play-dough consistency
- Don’t skip wilting the banana leaves – it prevents cracking and adds aroma
- Stir latik continuously to prevent burning and achieve even color
- Keep water at a steady simmer when steaming – too vigorous boiling makes tough cakes
Traditional Serving Suggestions
- Serve warm with extra latik sauce
- Pair with hot coffee or ginger tea
- Traditional for merienda (afternoon snack)
- Perfect for festive occasions and family gatherings
Troubleshooting
- Dough too sticky: Add rice flour, 1 tablespoon at a time
- Dough too dry: Add water, 1 teaspoon at a time
- Latik burning: Lower heat immediately, transfer to new pan if needed
- Rice cakes too hard: Steam for additional 5 minutes
Ingredient Alternatives
- Banana Leaves: Parchment paper or aluminum foil
- Brown Sugar: Muscovado or white sugar with molasses
- Fresh Coconut Milk: Canned coconut milk (full fat)
- Glutinous Rice Flour: Fresh ground glutinous rice (soaked overnight)
Storage & Reheating
- Room Temperature: Up to 1 day, wrapped well
- Refrigerator: Up to 3 days in airtight container
- Freezer: Up to 1 month, wrapped individually
- Reheating: Steam for 5 minutes or microwave for 30 seconds
Variations
- Ube Binalay: Add ube flavoring and purple yam paste
- Pandan Binalay: Add pandan extract for color and flavor
- Modern Binalay: Add cheese or chocolate drizzle
- Mini Binalay: Make smaller portions for parties
FAQs
Q: Why is my latik not forming properly? A: Ensure you’re using full-fat coconut milk and maintaining consistent low heat while stirring continuously. Q: Can I make this ahead for parties? A: Yes! Make up to 2 days ahead, store in refrigerator, and reheat before serving. Q: How do I know when the rice cakes are fully cooked? A: They should be firm but springy to touch, and the banana leaf should have darkened slightly. Q: Can I reduce the sugar? A: Yes, you can reduce brown sugar by up to 1/3 without significantly affecting texture.
Binalay ng Isabela (Sticky Rice Cake in Coconut Caramel Sauce)Nutrition
The Story Behind Binalay ng Isabela
In the heart of Cagayan Valley, nestled in the historic town of Iligan, Isabela, lies a cherished kakanin recipe that has been warming Filipino hearts for generations. Binalay, a beautifully crafted glutinous rice cake bathed in golden latik sauce, represents the ingenuity and resourcefulness of Isabelino home cooks who transformed simple ingredients into something extraordinary.
Like many beloved Filipino merienda treats, Binalay showcases the region’s abundance of coconuts and rice – staple ingredients that form the foundation of Filipino cuisine. The technique of wrapping rice cakes in banana leaves, a method seen across Southeast Asia, takes on special significance in this recipe, where the leaves impart a subtle aroma that has become inseparable from the dish’s identity.
What sets Binalay apart from other kakanin is its signature latik sauce. Unlike other rice cakes that might use latik purely as a topping, Binalay embraces it as a sauce, transforming the golden-brown coconut curds into a luscious caramel that enrobes each piece. This innovative approach to latik preparation has become a hallmark of Iligan’s culinary heritage, making Binalay a must-try delicacy for anyone exploring the diverse world of Filipino desserts.
Today, this humble rice cake continues to be a source of pride for Isabela province, often featured in local festivities and family gatherings. While each family might have their own slight variations – some making the latik sauce more buttery, others more caramelized – the essence of Binalay remains unchanged: a testament to the enduring legacy of Filipino culinary traditions and the warm hospitality of the Isabelino people.
Have you tried other variations of this beloved rice cake from different parts of Isabela? Let me know your experience with this treasured delicacy in the comments below.
