- 2 cups of malagkit (sticky or sweet) rice
- a can of coconut milk
- fresh ginger or maybe anise seeds or anise extract
- Cook malagkit just like you cook rice in your rice cooker but instead of using water, use coconut milk - about two-thirds of the can, when cooking malagkit, you have to use a little bit less of liquid than cooking regular rice.
- we don't use ginger.. we use langka///
- If you don't have ginger, add a tablespoon or two of anise extract or if you have the seeds, a sprinkle will do.
- Once the rice is cooked, you can wrap them in the banana leaves (or foil) like you wrap lumpia.
- Take about two tablespoons full of the rice, put them on top of your banana leaf sheet that you have cut into square pieces about 6 inches by 6 inches or so, then roll to make a log, then twist both ends and tuck under the log.
- Note: in order for your banana leaf not to tear, you have to run the leaf over a flame.
- You also need to wipe the leaf with a piece of damp cloth.
- Place the rice on top of the darker side of the leaf (this side doesn't have that whitish powdery stuff that covers the underside of the banana leaf).
- Now, after you finished wrapping your rice, put them in a casserole or a large sauce pan, then boil it, covered, again using coconut milk just enough to cover your pile (use the remaining coconut milk diluted with water).
- I remember my mother used to cook the wrapped malagkit overnight but i suppose you can finish this in one hour just how i did the batch above - or until the liquid evaporates.
- Serve rolled in sugar or as a side dish for ripe manila mangoes.
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