"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Saturday, January 21, 2012


This is the first time time I tried to cook Binutong(bi-nu-'tong) and am glad i made it perfectly right like the ones I used to taste in Bicol ~ maliputok and masiramon (creamy and delicious).
Binutong ~ a bicolano delicacy

Binutong is a bicolano delicacy made up of glutinous rice with coconut cream, wrapped in banana leaves. The banana leaves gives a wonderful flavor to the rice.This is often served as breakfast or merienda, and best paired with hot chocolate or cofffee. Oh my! I wont be saying anything more... am endulging on it right now :)

1/2 kilo glutinous rice
2 1/2 cups coconut cream
1/8 tsp salt
10-12 pcs young banana leaves ( cut into 10x10 inches each)

How to prepare: 

Wash glutinous rice, then soak in water for about 30 minutes.

Remove water, then add the coconut cream and dash of salt.

Soften banana leaves over heat so it wouldn't be stiff and wont tear up easily when we use it for wrapping.

Place banana leaf in a bowl, push the center part to make a basin-like mold , then scoop about half cup of rice mixture, secure the edges to make a pouch, then tie tightly.

This mixture makes about 10-12 pouches.

Place the pouches in a pot with water. Water level should be about halfway to the sides of pouches.

Cover and cook for about an hour over medium low heat.

Then remove from the pot. Serve warm.

This is how it looks like when it's cooked. 

Sprinkle with some sugar.
Dig in! Enjoy with a cup of coffe or hot choco. 

This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday , Any One Can Cook


  1. something like suman? i want that hahahaha

  2. I learned something new today, Binutong, but in tagalog, we call this,Suman. :)

  3. @[pinkc00kies]

    kinda like it..but still different :)
    maybe you're referring to the"suman sa ibos:, the one wrapped in buli leaves. These two variants differs with taste :) promise!

  4. oh wow...reminds me of the 'puto' at home (also made up of the same ingredients but wrapped differently; the resulting shape is like a triangle) and perfect with hot choco (we call the combo 'puto ug sikwate'...or something like that. lol). we love that during breakfast... :)

    thanks so much for sharing over at Food Friday!

  5. Wow! Very new to me, looks absolutely delicious, thank you for linking with Any One Can Cook :)

  6. wow never heard of such thing before....must be really delicious :)

  7. Receta muy interesante y deliciosa ,se pareecen mucho a nuestras humas de maíz ,muy ricos ingredientes,abrazos hugs,hugs.

  8. sa amin sa sorsogon we call it binut'ong.talagang masarap ang binut'ong lalo pa kung maraming gata.69 years old na ako,since I was a kid paborito ko na ito.masarap kainin ito na may partner na hinog na manga.kung walang manga,asukal puede na.
    thank you pinoy kitchenette,ican cook already my own BINUT'ONG.

  9. Thanks for posting this. I loved eating this for breakfast. I'm a bicolana too. Born and raised in Naga. Do you remember the violet Kalamay? That's my fave.

  10. na miss ko bigla ang binutong....sana may mgpost kung pano gumawa ng kalamay na violet...

  11. Thanks for posting, I remember eating this when I was a child, can't wait to make it.

  12. @Anonymous

    Thanks! glad to hear from people like you who really appreciates this simple bicolano food. hope you enjoyed it!

  13. iba po ang binut-ong sa suman.. pero sadyang masarap ito.. yummie

  14. We call this "pinuyos" in Camarines Sur - Rinconada area. This baby is really good for merinda or snack with ice cold Coke.

  15. @L A Bad
    Yes, tama ka dyan! Sarap pang merienda with coke :)

  16. tnx for sharing d recipe....my favorite agahan back in Bicol...Binut'ong ay mas masarap kesa sa suman :-) lalo pag madaming liputok na gata.


Thanks for visiting! I love to hear your comments...