ISABELA’S BINALLAY (banana wrapped sticky rice flour cake very similar to the Tagalogs suman), which is topped with a caramelized coconut reduction (latik). This is a a snack similar to hot cross buns traditionally eaten on Good Friday (in Europe)...
2 cups Glutinouos rice flour
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.
1 can of coconut milk
1 c brown sugar
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.
BINALLAY is best enjoyed if paired with slices of mango.