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sinambong

My Ilocano Sinambong (Patupat) Recipe

Sinambong, also known as Patupat in Ilocano, is a traditional rice cake made with glutinous rice cooked in pure sugarcane juice and wrapped in intricately woven coconut or buri leaf pouches.
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Prep Time 1 hour
Cook Time 2 hours 30 minutes
Total Time 3 hours 30 minutes
Servings: 4
Course: Dessert, Snack
Cuisine: Filipino
Ingredients Method Notes

Ingredients
  

  • 5 cups glutinous rice (malagkit na bigas)
  • 15 cups fresh sugarcane juice (katas ng tubo)
  • Young coconut leaves or buri leaves for wrapping

Method
 

  1. First, I clean my coconut or buri leaves by wiping them with a damp cloth. I weave these leaves into pouches about the size of my palm, leaving a small opening at one end.
  2. Next, I fill each woven pouch halfway with uncooked sticky rice. I don't overfill because the rice needs room to expand. I tie each pouch closed with a tight knot using the extra leaf at the opening. I group several pouches together and secure them with bamboo strips.
  3. I get my large pot ready and pour in the sugarcane juice. I bring it to a strong boil over medium-high heat. As it heats up, I see some particles floating on top, so I remove these with a strainer to get a clean syrup.
  4. I lower my rice pouches into the boiling sugarcane juice. I make sure they're completely covered by the liquid. I let them cook for one hour.
  5. I keep cooking the sugarcane juice until it gets thicker and turns golden brown. This will make my sinambong sweeter. I put the cooked rice pouches back into this thickened syrup and cook for another 30 to 50 minutes on low heat.
  6. After cooking, I lift the pouches out carefully and hang them up to let the extra syrup drip off. I leave them hanging for about 15 minutes.
  7. I let my sinambong cool down for 30 minutes before eating. Enjoy your sinambong!

Notes

  • I select young leaves for easier weaving. I soak leaves briefly in warm water to increase flexibility and prevent tearing.
  • I test rice doneness by gently pressing through the pouch rather than opening it.
  • I start my preparation early morning when leaves are freshest and more flexible. I keep the sugarcane juice boiling gently to prevent pouches from breaking.
  • I watch the color change of the syrup because it should reach a rich amber color for authentic flavor.
  • If my rice is still hard after cooking, the pouches may be too tightly packed. Next time, I fill them less and extend cooking time by 15-minute intervals until done.
  • If my pouches open during cooking, I double-knot the leaves or reinforce with kitchen twine.
  • If my syrup is too thin, I continue cooking until it reaches a honey-like consistency.
  • I practice the weaving technique on scrap leaves first.
  • For storing, I keep it at room temperature for 2 to 3 days in a covered container away from direct sunlight. It can be stored in the refrigerator for up to 1 week in an airtight container. I don't recommend freezing because it changes the texture of the rice.
  • Remember, patience is key when making sinambong. I take my time with each step, especially the weaving and cooking in syrup.
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