Sayongsong
Surigao-style sweet rice cakes served in banana-leaf cones, with coconut and peanuts.
AI-generated serving illustration.
Ingredients
Measure and prepare everything before you begin cooking.
- 200 g glutinous rice flour
- 100 g regular rice flour
- 400 ml unsweetened coconut milk
- 150 ml water
- 100 g brown sugar
- 50 g unsalted roasted peanuts, ground finely
- 1 g fine salt
- 10 food-grade banana leaves, approximately 25 × 25 cm, plus patches
- 1 tsp neutral oil to brush the leaf interiors
- Extra water for steamer
Instructions
- 1
Wipe and warm leaves briefly until pliable. Roll each into a narrow cone, folding the pointed end securely so the mixture cannot escape. Brush interiors lightly with oil. Stand cones upright in heatproof cups that fit the steamer.
- 2
Whisk both flours, coconut milk, water, brown sugar and salt in a heavy pan until smooth. Stir in ground peanuts.
- 3
Cook over medium-low heat, stirring continuously and scraping the base, until the mixture thickens to a spoonable paste, approximately 8–12 minutes. Remove from heat; it will be hot.
- 4
Weigh the cooked paste and divide it equally between the 10 cones, leaving 2 cm clear at the top. Keep cones in their supporting cups. Bring water to a simmer below the steamer rack.
- 5
Cover and steam for approximately 25–35 minutes, checking the water level. Open one central cone carefully: its centre should be set with no wet, uncooked flour paste. Continue steaming if necessary. Keep the cones supported throughout and handle the hot cups with dry oven gloves.
- 6
Cool until safe to hold and peel back the leaf before eating. The cakes firm as they cool.
About Sayongsong
Surigao-style sweet rice cakes served in banana-leaf cones, with coconut and peanuts. This home flour-based version keeps finely ground peanuts inside the cake rather than adding a separate topping.
Ingredient swaps wherever you cook
- The mixture uses both regular and glutinous rice flour; do not replace the whole measure with one kind.
- Use unsalted roasted peanuts ground fine. This is the peanut version; omitting peanuts changes the formula.
How to know it is ready
- Before filling, the mixture is a cohesive spoonable paste, with peanuts mixed throughout.
- The steamed centre is set without wet flour paste; the cake firms on cooling.
Common mistakes and fixes
- Do not fill cones with a thin raw batter: pre-cook it to a spoonable paste.
- Keep cones supported in heatproof cups so they cannot spill while steaming.
Family and regional variations
- Serve the measured recipe in modest portions with unsweetened tea or coffee.
Storage and reheating
Refrigerate in shallow covered containers within 2 hours. Use within 2 days. Reheat only the portion needed once to above 75°C throughout; keep wrappers separate where practical.
What to serve with it
Makes 10 cones; one per serving. Contains peanuts. Check flour and coconut milk labels.
Sayongsong FAQs
What tells me it is ready?
Before filling, the mixture is a cohesive spoonable paste, with peanuts mixed throughout. The steamed centre is set without wet flour paste; the cake firms on cooling.
Which substitution matters most?
The mixture uses both regular and glutinous rice flour; do not replace the whole measure with one kind.
Cooking guidance: Follow current food-safety advice and the instructions for your equipment.
