Ingredients with Measurements:
- 1 cup glutinous rice
- 1/2 cup mung beans
- 1/2 cup coconut milk
- 1/2 cup brown sugar
- 1/2 tsp salt
- 1/2 cup water
- 1 ripe mango, peeled and diced
- 1/4 cup red onion, diced
- 1/4 cup red bell pepper, diced
- 1/4 cup white vinegar
- 1/4 cup brown sugar
- 1/4 tsp salt
Special equipment needed:
- Steamer basket
- Banana leaves or parchment paper
Step-by-step instructions:
1. Rinse the glutinous rice and mung beans separately and soak them in water for at least 2 hours.
2. Drain the rice and mung beans and mix them together in a bowl.
3. In a separate bowl, mix the coconut milk, brown sugar, salt, and water until the sugar is dissolved.
4. Pour the coconut milk mixture over the rice and mung beans and mix well.
5. Cut the banana leaves or parchment paper into 6-inch squares.
6. Place a spoonful of the rice mixture in the center of each square and fold the edges to form a pouch.
7. Place the pouches in a steamer basket and steam for 30-40 minutes or until the rice is cooked.
8. While the burasa is steaming, make the mango chutney by mixing the diced mango, red onion, red bell pepper, vinegar, brown sugar, and salt in a bowl.
9. Serve the burasa with the mango chutney on the side.
- Time:
Preparation time: 2 hours (including soaking time)
- Cooking time: 30-40 minutes
5. Temperature:
- Steamer basket: medium-high heat
Serving size:
- Makes 6 servings
Nutritional information:
- Calories: 320
- Fat: 6g
- Carbohydrates: 65g
- Protein: 4g
- Fiber: 3g
- Sugar: 28g
Substitutions for ingredients:
- Glutinous rice can be substituted with regular white rice or brown rice.
- Mung beans can be substituted with red beans or black beans.
- Coconut milk can be substituted with almond milk or soy milk.
- Brown sugar can be substituted with white sugar or honey.
- Mango can be substituted with pineapple or papaya.
- Red onion can be substituted with white onion or shallots.
- Red bell pepper can be substituted with green bell pepper or jalapeno pepper.
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
Variations:
- Add shredded coconut to the rice mixture for extra flavor.
- Use different fruits for the chutney, such as kiwi or peach.
- Add spices to the chutney, such as ginger or cumin.
Tips and tricks:
- Make sure the banana leaves or parchment paper are large enough to form a pouch around the rice mixture.
- Use a spoon to press down on the rice mixture to make sure it is tightly packed in the pouch.
- Serve the burasa warm for best flavor.
Storage instructions:
- Store leftover burasa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the burasa in the microwave or steamer until warm.
Presentation ideas:
- Serve the burasa on a platter with the mango chutney in a small bowl on the side.
- Garnish the burasa with fresh herbs, such as cilantro or basil.
Garnishes:
- Fresh herbs, such as cilantro or basil.
Pairings:
- Serve the burasa with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed vegetables
- Salad
Troubleshooting advice:
- If the rice is not cooked after 30-40 minutes, continue steaming until it is fully cooked.
- If the rice is too dry, add more water to the coconut milk mixture.
Food safety advice:
- Make sure the burasa is fully cooked before serving.
- Store leftover burasa in the refrigerator and consume within 3 days.
Food history:
- Burasa is a traditional Filipino dessert made of glutinous rice and mung beans wrapped in banana leaves and steamed.
Flavor profiles:
- Sweet, nutty, and tropical.
Serving suggestions:
- Serve the burasa as a dessert or snack.
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Region: Indian