Recipe by gailinsik
It's a delicious Filipino food usually eaten during breakfast and snacks served with hot chocolate or mangoes.
Top Review by Kikai's Kitchen
Thank you so much for posting this...This works a treat...I used to help my nanay (grandma) wrapping this when I was little. Of course I made a complete mess out of it back then. But bless her, she has always told me I was doing a good job. Looking back at it, now I know my messy wraps didn't make it into the pan in the end. :) This is actually very very good. I halve the recipe as the banana leaves I got from the chinese supermarket near me was mostly torn and I only managed to salvage enough to wrap half of the recipe. I added a little piece of crushed ginger when i was cooking the rice and took it out before wrapping. I then excitedly drove to my mom's house and I guess the best compliment I could give is that we were actually both crying while we we're eating this. It taste almost like my nanay's suman that we just couldn't help but miss her a lot. She passed away last year. :( I know I'm getting a little bit carried away but really thank you so much...This brings a lot of happy memories and I will be making this again and again...
Directions See How It's Made
- Wash malagkit very well. Drain.
- Cook with coconut milk, salt, and sugar in a wok, stirring constantly.
- When mixture is almost dry, stir to prevent it from sticking to the bottom of the wok.
- Reduce the heat, and cover the mixture with banana leaves for a few minutes.
- Wrap 2 tablespoon of the cooked malagkit in wilted banana leaves.
- Tie in pairs, and steam for about 30 minutes in a big pot.
- Serve with hot chocolate or ripe mangoes.