• Before starting the recipe please make the Crispy Latik first. Follow this recipe.

Make the Sauce

• Place the coconut milk and Pantusa in a shallow pan. Turn the heat to medium and put the cover on. This will help melt the Pantusa. Simmer with the cover on for 8 minutes.
• Take the cover off and stir and break down any pieces that are still whole. Leave to simmer on low for a further 5 minutes.
• Add in your crispy Latik. Mix well and cover until needed.

Make the Binallay

• In a large bowl add in the glutinous rice flour then pour in 1 cup of the coconut milk. Using clean hands mix the dough until it comes together. Kneed for 5 minutes in the bowl until the dough is nice and soft.
• To make sure the Binallay are all the same size and shape I like to use a regular size ice cream scooper to divide the dough evenly. Otherwise you can use a scale and do calculations to divide the dough or even better just eyeball it.
• Brush the banana leaves with the left over coconut oil from your latik.
• Take one of the balls and roll it into a log then flatten it slightly.
• Place the rice dough in the middle of the banana leaf. Fold the bottom of the banana leaf over the rice dough. Then keep rolling it up until the dough is covered.
• Wrap the end of the banana leaf under. Then secure with one of your banana leaf strings. Repeat this process until all the dough is wrapped.
• Fill your steamer with at least 3 inches of water and put your steamer basket on top. Cover and bring the water to a running boil.
• Take the cover off and carefully layer the Binallay into the steamer basket and cover.
• Steam for 30 minutes over medium heat.
• To serve unwrap and pour the sauce on top.