Binutong
Bicolano coconut sticky rice steamed in fragrant banana-leaf parcels.
Ingredients
Measure and prepare everything before you begin cooking.
- 2 cups glutinous rice, rinsed and soaked for 30 minutes
- 400 ml unsweetened coconut milk
- 100 ml coconut cream
- 3 tbsp white or light brown sugar
- ½ tsp fine salt
- 4 large banana-leaf squares, plus strips for tying
- Latik or dark brown sugar, for serving
Instructions
- 1
Drain the soaked glutinous rice very well. Warm the coconut milk, coconut cream, sugar and salt in a saucepan over low heat, stirring only until the sugar dissolves; do not boil.
- 2
Pass each banana-leaf square briefly over a low flame or lay it in a hot dry pan for a few seconds per side, just until glossy and flexible. Wipe the leaves clean and arrange them in deep bowls to support the parcels.
- 3
Divide the drained rice among the leaves. Spoon the coconut mixture evenly over the rice, allowing space for the grains to expand. Gather the leaf edges into compact parcels and tie securely with banana-leaf strips or kitchen string.
- 4
Stand the parcels seam-side up in a steamer over steadily simmering water. Cover and steam for 55–65 minutes, topping up the steamer with boiling water whenever necessary.
- 5
Open one parcel carefully, keeping your hands away from the steam. The rice should be completely tender, glossy and cohesive with no firm centre. Rewrap and steam another 10 minutes if needed.
- 6
Rest the parcels for 10 minutes so the coconut rice settles. Serve warm in the opened leaves with latik or a light sprinkle of brown sugar.
About Binutong
Binutong is Bicolano glutinous rice cooked with coconut milk inside banana-leaf parcels, often eaten for breakfast or merienda. This home version is lightly sweetened; some families prefer a savoury parcel served with dried fish. The leaf provides aroma as well as a wrapper.
Ingredient swaps wherever you cook
- Frozen banana leaves from a Filipino or Asian grocer work well; thaw, wipe and soften them before folding.
- Use glutinous rice, also sold as sweet rice—not jasmine or ordinary long-grain rice.
- Latik is optional; toasted coconut or a little brown sugar also makes a good finish.
How to know it is ready
- Divide both the rice and coconut mixture evenly so no parcel is dry. Leave room for the rice to expand.
- Keep parcels upright over steady steam; check the water level so the steamer does not boil dry.
- Open the thickest parcel carefully: the grains should be tender all the way through, without a chalky centre. Continue steaming if needed.
Common mistakes and fixes
- Split leaves: soften them longer and use a double layer over any tear.
- Dry rice: keep enough coconut liquid in each parcel and maintain steady steam.
- Hard grains: top up the steamer with hot water and continue until fully tender.
Family and regional variations
- Use less sugar and serve with dried fish for a savoury breakfast.
- Top the sweet version with latik or toasted coconut.
- Make smaller individual parcels for parties and lunchboxes.
Storage and reheating
Refrigerate within 2 hours for up to 3 days. Re-steam or microwave covered until hot. Well-wrapped parcels can be frozen for up to 1 month.
What to serve with it
Open the leaves while warm and finish with latik or brown sugar. Serve with coffee, hot chocolate or dried fish.
Binutong FAQs
What is binutong in Tagalog?
A useful Tagalog description is “malagkit na bigas na niluto sa gata at nakabalot sa dahon ng saging.” Binutong remains the Bicolano dish name; it is not simply another name for every type of suman.
Is glutinous rice the same as ordinary rice?
No. Buy malagkit, glutinous rice or sweet rice. Jasmine and ordinary long-grain rice will not give the same cohesive texture. Glutinous describes stickiness, not gluten.
How do I keep the coconut milk inside the parcel?
Support the leaf in a deep bowl before adding rice and liquid. Use overlapping leaves over any thin or torn area, gather the edges above the filling and tie securely. Keep the seam upright in the steamer.
Can I make binutong ahead?
Yes. Refrigerate within 2 hours and use within 3 days. Re-steam until steaming hot throughout; freezing well-wrapped parcels for up to a month is another option.
Cooking guidance: Follow current food-safety advice and the instructions for your equipment.
