Binalay ng Isabela (Sticky Rice Cake in Coconut Caramel Sauce)
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Binalay ng Isabela (Sticky Rice Cake in Coconut Caramel Sauce)
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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.
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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.
Notes
- 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 Information
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Calories
285kcal
(14%)
Carbohydrates
51g
(17%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Sodium
15mg
(1%)
Potassium
243mg
(7%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin C
1mg
(1%)
Calcium
45mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10pieces
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 51g | 17% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 15mg | 1% |
| Potassium | 243mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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