Category : International Cuisine
Author : Sarah
Hits : 6037
Date : 10/07/2005
3 cups malagkit (glutinous rice)5 cups coconut milk, first extract½ cup sugar1 teaspoon saltbanana leaves
1. Wash malagkit very well. Drain.2. Cook with coconut milk, salt, and sugar in a karahay (wok), stirring constantly.3. When mixture is almost dry, stir to prevent it from sticking to the bottom of the karahay.4. Reduce the heat, and cover the mixture with banana leaves for a few minutes.5. Wrap 2 tablespoon of the cooked malagkit in wilted banana leaves.6. Tie in pairs, and steam for about 30 minutes in a big pot.7. Serve with hot chocolate or ripe mangoes.
Do not refrigerate tomatoes. They will retain their flavor and ripen correctly at room temperature. Once they are ripe, use within 3 days.
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