Ingredients with Measurements:
- 2 cups glutinous rice
- 2 cups water
- 1 cup coconut milk
- 1/2 cup brown sugar
- 1/2 tsp salt
- banana leaves (for wrapping)
Special equipment needed:
- Steamer
Step-by-step instructions:
a. Rinse the glutinous rice until the water runs clear.
b. In a pot, combine the rice and water. Bring to a boil and then reduce heat to low. Cover and simmer for 15 minutes or until the water is absorbed.
c. In a separate pot, combine the coconut milk, brown sugar, and salt. Cook over medium heat until the sugar is dissolved and the mixture thickens.
d. Add the cooked rice to the coconut milk mixture and stir until well combined.
e. Cut the banana leaves into rectangles and wipe them with a damp cloth to remove any dirt.
f. Place a spoonful of the rice mixture onto the center of each banana leaf. Fold the leaf to enclose the rice and secure with toothpicks.
g. Arrange the wrapped rice in a steamer and steam for 20-25 minutes or until fully cooked.
h. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
5. Temperature:
Medium heat for cooking the coconut milk mixture
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat: 8g
Carbohydrates: 60g
Protein: 4g
Sodium: 300mg
Sugar: 20g
Substitutions for ingredients:
- White sugar can be used instead of brown sugar.
- Pandan leaves can be added to the coconut milk mixture for added flavor.
Variations:
- Instead of wrapping the rice in banana leaves, it can be served in bowls and topped with toasted coconut flakes.
- Other sweeteners such as honey or maple syrup can be used instead of sugar.
Tips and tricks:
- Rinse the glutinous rice well to remove excess starch.
- Use fresh banana leaves for wrapping to prevent tearing.
- Make sure the toothpicks are secure to prevent the rice from falling out during steaming.
Storage instructions:
Leftover Himbabao can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the Himbabao for 5-10 minutes or until heated through.
Presentation ideas:
Arrange the wrapped Himbabao on a platter and garnish with fresh banana leaves.
Garnishes:
Toasted coconut flakes or sesame seeds can be sprinkled on top for added texture.
Pairings:
Himbabao pairs well with hot tea or coffee.
Suggested side dishes:
Fresh fruit such as mango or pineapple can be served on the side.
Troubleshooting advice:
If the rice is too dry, add a little more coconut milk. If it is too wet, cook for a few more minutes to evaporate any excess liquid.
Food safety advice:
Make sure the Himbabao is fully cooked before serving to prevent any foodborne illnesses.
Food history:
Himbabao is a traditional Filipino dessert made with glutinous rice and coconut milk. It is often served during special occasions such as weddings and fiestas.
Flavor profiles:
Himbabao is sweet and creamy with a subtle coconut flavor.
Serving suggestions:
Serve Himbabao as a dessert or snack.
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Region: Philippine