Chef Impling’s Ibos are often paired with regular white sugar or organic muscovado sugar. However, It is also best eaten with ripe mangoes and enjoyed more with native tabrilla or tablea. Making this delicacy is simple. Here’s an easy recipe for you to follow.
- 4 cups glutinous rice
- 2.5 cups coconut milk
- 1-1.25 tbsp salt
- 1 cup water
- coconut leaves for the wrapper
- Prepare the glutinous rice. Wash and place in a big bowl/container.
- Pour in water, set aside for 15 minutes up to an hour or until the rice grains are swollen.
- To save time while waiting for the soaked glutinous rice, prepare the (buri leaf) container/wrapper. The leaves should be about 1.5 inches in width. In making the container, fold the bottom edge of the buri leaf into a triangle. Then swirl the leaf in an overlapping manner creating a cylindrical mold. To secure the tube, you can lock the leaf using a small piece of wooden pick.
- When the glutinous rice is ready, drain the excess water. Add the coconut milk and salt. Mix well and let it stand for about 10 minutes.
- Fill the container (tube) with the glutinous rice mixture. Seal the tube by tying the ibos using strips of buri leaves. Take note to fill it just about ¾ of the tube.
- In a large pot, arrange and fill it with water making sure to cover entirely the ibos. Let it boil to low-medium heat for 1-1.5 hours or until cooked.
- Drain the water or remove it from the pot. Let the ibos cool down before serving.
- Pair your ibos with sweet ripe mangoes or serve it with muscovado sugar or tabrilla drink (local hot choco made from cacao) on the side.
Share and enjoy your ibos! Masiram talaga! (Truly delicious!)