Binutong: Polangui's Native Kakanin

Wanna try something chewy and tasty? If you are craving for glutinous rice, then Polangui has the best glutinous rice here in Bicol. Their specialty is the binutong. Binutong is made up of glutinous rice with coconut cream that is wrapped in banana leaves. This is often served during breakfast or merienda, and is best paired with hot chocolate or coffee.

The term itself came from the root word, "butok" which means to "tie the knot" and that is why the banana leaves were wrapped and tied it for the flavor of the binutong to give off a savory and wonderful flavor so that when it was eaten, you can feel the binutong melts in your mouth and at the same time, the chewy goodness of it is also there.

(Source: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDFs2vFYsudh9E8FctrhhqaWA95RmMYhPGCPD18gsQW5nGoOVx6hAzCvqeC_Bqht_4EEo_7oryzTc-hh9kPEBRScygBj0y2vE0v-XY9p2sD3JLmgjztxUIQ_76-xyB3SzveWHwAkKrp-M/s1600/336633_259535430746430_259516767414963_876833_475593256_o.jpg)

 Eating a binutong fresh and hot from the pan
is enjoyable because the flavors are savory if you tasted it. Polangui serves the best binutong because the locals enjoyed it so much and that is why there are so many stores that served this tasty and chewy dish.

Here is the recipe for the binutong;

INGREDIENTS:

1/2 kilo glutinous rice
2 1/2 cups coconut cream
1/8 tsp salt
10-12 pcs young banana leaves (cut into 10X10 inches each) water

PROCEDURE:

• Wash the glutinous rice, then soak in water for about 30 minutes.
• Pour the water out then add coconut cream and a dash of salt.
• Soften the banana leaves over the heat, so that it wouldn't be stiff and won't tear easily when this will use for wrapping.
• Place the banana leaf in a bowl.
• Push the center part to make a basin-like mold. Scoop about half cup of rice mixture, secure the edges to make a pouch then tie it to a knot tightly. This mixture makes about 10-12 pouches.
• Place the pouches in a pot with water. Water level should be about halfway to the sides of the pouches.
•  Cover the pot with a lid and cook for about half an hour in medium low heat.
• After it is cooked, carefully remove the pouches from the pot (Note: The pouches is served hot so you need to be careful not to burn yourself).

 (Recipe source: https://www.facebook.com/TBAKOA/posts/654371214578844)

 There you have it. If you are craving for a delicious snack in merienda time, just visit a store that serves binutong and you will surely enjoy it.