Authentic Ilocano Sinambong (Patupat) Recipe
Sinambong (សិនាមបង់) or Patupat (পাটুপাট) is a beloved Ilocano delicacy made from glutinous rice and pure sugarcane juice, carefully wrapped in woven buri or coconut leaves. This traditional kakanin (Filipino rice cake) is especially popular in La Union, Isabela, Pangasinan, and the Ilocos regions.
Equipment
- Large carajay or heavy-bottomed pot (for boiling sugarcane juice)
- Bamboo splices (for securing pouches)
- Fine-mesh strainer (for removing impurities from sugarcane juice)
- Heat-resistant tongs (for handling hot pouches)
- Cooling rack (for draining)
- Sharp knife (for preparing leaves)
- Clean kitchen twine (optional backup for securing pouches)
Ingredients
- 5 cups glutinous rice malagkit (Filipino: bigas malagkit / Ilocano: diket)
- 15 cups fresh sugarcane juice Filipino: katas ng tubo / Ilocano: digos ti unas
- Young coconut leaves or buri leaves for wrapping Filipino: dahon ng niyog / Ilocano: bulong ti niog
Instructions
- First, clean your coconut or buri leaves by wiping them with a damp cloth. Weave these leaves into pouches about the size of your palm, leaving a small opening at one end. Make sure your weaving is tight so the rice won't fall out when cooking.
- Fill each woven pouch halfway with uncooked sticky rice. Don't overfill - the rice needs room to expand. Tie each pouch closed with a tight knot using the extra leaf at the opening. Group several pouches together and secure them with bamboo strips.
- Get your large pot ready and pour in the sugarcane juice. Bring it to a strong boil over medium-high heat. As it heats up, you'll see some particles floating on top - remove these with a strainer to get a clean syrup.
- Lower your rice pouches into the boiling sugarcane juice. Make sure they're completely covered by the liquid. Let them cook for one hour. You can check if the rice is done by gently pressing the pouch - it should feel soft, not hard.
- Keep cooking the sugarcane juice until it gets thicker and turns a golden brown color. This will make your Sinambong sweeter. Put the cooked rice pouches back into this thickened syrup and cook for another 30-50 minutes on low heat.
- After cooking, lift the pouches out carefully and hang them up to let the extra syrup drip off. Leave them hanging for about 15 minutes. You can use the extra leaf strip you left during weaving to hang them.
- Let your Sinambong cool down for 30 minutes before eating. When you unwrap them, they should be shiny and slightly chewy - perfect for sharing with family and friends.
- Remember: Patience is key when making Sinambong. Take your time with each step, especially the weaving and cooking in syrup. Your effort will be rewarded with a delicious, traditional Filipino treat.
Tips from Lola's Kitchen
- Select young, pliable leaves for easier weaving
- Soak leaves briefly in warm water to increase flexibility
- Test rice doneness by gently pressing through the pouch
- The syrup should coat the back of a spoon when ready
- Traditional preparation starts early morning when leaves are freshest
Nutrition
Calories: 225kcalCarbohydrates: 50gProtein: 3gFat: 0.5gSodium: 65mgPotassium: 712mgFiber: 1gSugar: 15gCalcium: 102mgIron: 15mg
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