"But-Ong" Ilonggo Kakanin

But-ong an ilonggo delicacies, the Filipino Sticky Rice dessert that has only 3 ingredients: Sticky rice "pilit", coconut milk "gata" and salt but to make it more tasty during mixing the ingredients you can add a little sugar. But-ong is carefully wrapped in banana leaves. The banana leaves are folded like a cone. Folded on the top and tie using also banana leaves.
This delicacy usually loves by Filipino especially during summer months in the Philippines during mango season. But-ong is best paired to eat with fresh sweet mango and muscovado sugar on top. I also enjoy it at breakfast and afternoon snacks with family or friends. A Filipino delicacies symbolized the sweetness of Filipinos.




How to make But-ong

Ingredients

Sticky rice, "Pilit"      -  1 cup
Coconut Milk "Gata" - 1 and 1/2 cup
Salt                             - 1 and 1/2 teaspoon
Banana leaves            -10 to 12 pieces cut and wash (8 x 8 inch squares)
Sugar                          - for sprinkle or any amount depend on sweetness you like in mixing process
Fresh Slice mango     - for serving

Instructions

Wash the sticky rice with water. Drain and soak the rice in a bowl together with coconut milk "gata".

Next is adding the salt and sugar to add taste and mixed. Set aside the mixed ingredients, then prepare the banana leaves. 

Next, cooked on a low heat temperature the mixed ingredients. Once the rice is cooked, the grains are sticking to one another and the coconut milk soak in the rice. Prepare for wrapping the rice.

In wrapping handle lightly the banana leaves and form it like an Ice cream cone. After that, put 2 tablespoons of cooked rice mixture. Push the top of to cover the rice, then fold and tie up using banana leaves. Secure the string tight so wants not loosen during cooking.

In a large pot, arrange the wrapped But-ong, over a medium high heat. Pour water over the But-ong, just enough to cover it. 

Cover it and let the water boil. After about 10 minutes. Lower the heat and check the water every now and then add water to cover the But-ong. If the But-ong is cooked, drain the water and let But-ong cool then serve. In serving, sprinkles sugar together with fresh sliced mangoes.