Binalay ng Isabela (Sticky Rice Cake in Coconut Caramel Sauce)
Binalay is a traditional Filipino kakanin (rice cake) from Iligan, Isabela province, featuring soft, steamed glutinous rice dough wrapped in banana leaves and crowned with latik - a luscious sauce made from reduced coconut milk and caramelized brown sugar. This merienda (snack) staple perfectly balances chewy, sweet, and buttery elements, with the banana leaf wrapper infusing a subtle aroma that elevates the entire dessert.
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 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 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 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
Nutrition
Calories: 285kcalCarbohydrates: 51gProtein: 3gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 15mgPotassium: 243mgFiber: 1gSugar: 18gVitamin C: 1mgCalcium: 45mgIron: 3mg
Tried this recipe?Let us know how it was!