Ingredients with Measurements:
- 2 cups glutinous rice flour
- 1 cup grated coconut
- 1/2 cup brown sugar
- 1/4 cup water
- 1/4 tsp salt
- 2 cups coconut milk
Special equipment needed:
- Steamer
- Banana leaves
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour, grated coconut, brown sugar, water, and salt. Mix well until a dough-like consistency is formed.
2. Divide the dough into small portions and shape them into balls.
3. Flatten each ball and place a small amount of grated coconut in the center.
4. Fold the edges of the dough to cover the grated coconut and shape them into small cylinders.
5. Wrap each cylinder with banana leaves and secure the ends with toothpicks.
6. Steam the burasa for 20-25 minutes or until cooked.
7. In a separate pot, heat the coconut milk over medium heat until it starts to boil.
8. Once the burasa is cooked, remove them from the steamer and arrange them on a serving dish.
9. Pour the hot coconut milk over the burasa.
10. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Steamer: Medium heat
Coconut milk: Medium heat
Serving size:
This recipe makes 10-12 pieces of burasa.
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 35g
Protein: 3g
Fiber: 1g
Substitutions for ingredients:
- Brown sugar can be substituted with white sugar or honey.
- Grated coconut can be substituted with coconut flakes or desiccated coconut.
- Banana leaves can be substituted with parchment paper or aluminum foil.
Variations:
- Instead of grated coconut, you can use sweetened red bean paste or peanut butter as filling.
- You can add pandan leaves to the coconut milk for added flavor.
- You can also add vanilla extract or cinnamon to the dough for added flavor.
Tips and tricks:
- Make sure to wrap the burasa tightly with banana leaves to prevent the filling from leaking out.
- You can brush the banana leaves with oil to prevent the burasa from sticking.
- You can also sprinkle some sesame seeds on top of the burasa before steaming for added texture.
Storage instructions:
Leftover burasa can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the burasa for 5-10 minutes or until heated through.
Presentation ideas:
Arrange the burasa on a banana leaf-lined plate and drizzle with extra coconut milk. Garnish with toasted coconut flakes or sesame seeds.
Garnishes:
Toasted coconut flakes, sesame seeds, or chopped nuts.
Pairings:
Burasa with coconut milk pairs well with hot tea or coffee.
Suggested side dishes:
Fresh fruit or a side salad.
Troubleshooting advice:
- If the dough is too dry, add a little bit of water until it reaches the desired consistency.
- If the burasa is too hard, it may have been overcooked. Reduce the steaming time next time.
Food safety advice:
Make sure to wash the banana leaves thoroughly before using them. Also, make sure to remove the toothpicks before serving.
Food history:
Burasa is a traditional Filipino dessert that originated from the Visayas region. It is usually served during special occasions such as weddings and fiestas.
Flavor profiles:
Burasa with coconut milk is sweet, creamy, and slightly nutty.
Serving suggestions:
Serve burasa with coconut milk as a dessert or snack.
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Region: Indonesian