AuthorBiteSizedBringhe Binalot is a celebration wrapped in a leaf—comforting, festive, and deeply rooted in Filipino food traditions. Inspired by the classic bringhe often served during fiestas and special gatherings, this version turns the beloved sticky rice dish into neat, aromatic parcels perfect for sharing, gifting, or serving at the Christmas table.
The recipe begins gently, with oil and butter melting together in a pot over low heat. Onion, garlic, and ginger are sautéed until fragrant, building a warm, savory base. Chicken is added and seasoned simply with salt and pepper, allowing it to brown and develop flavor. Chorizo then joins the mix, lending its signature smoky richness, followed by bell peppers, carrots, and green peas for color, sweetness, and texture. A portion of the chicken and chorizo is set aside—reserved like little treasures for later.
In the same pot, the heart of the dish comes together. Glutinous rice and regular rice are combined with coconut milk and chicken broth, creating a balance of creaminess and structure. Turmeric gives the rice its signature golden hue, while bay leaf quietly perfumes the pot. Slowly cooked over low heat, the rice absorbs the flavors until it becomes sticky, rich, and just slightly wet—perfect for wrapping.
Each banana leaf is brushed with oil, then filled with a generous scoop of rice. On top go the reserved chicken and chorizo, slices of boiled egg, and a few raisins for a hint of sweetness. The parcels are wrapped snugly, then steamed just long enough for the banana leaves to release their grassy, nostalgic aroma into the rice.
Unwrapped while warm, Bringhe Binalot is hearty yet elegant—familiar flavors presented with care. It’s the kind of dish that feels both festive and comforting, made to be shared, passed around, and remembered long after the table is cleared.
In a medium pot over low heat, add cooking oil and butter. Sauté onion, garlic, and ginger until fragrant. Add chicken and season with salt and pepper. Cook until browned.
Stir in chorizo, bell peppers, carrots, green peas, and cook for another 2 minutes.
When done, reserve some of the chicken pieces and chorizo for topping.
In the same pot, combine the glutinous rice, regular rice, coconut milk, chicken broth, turmeric, bay leaf, and season with salt and pepper.
Stir until the flavors are blended, then cook over low heat until the rice is almost done—sticky but still a bit wet. Remove bay leaf and set aside.
Lay out a large piece of banana leaf and brush it with oil. Scoop about ¾ cup of rice onto the center.
Top with reserved chorizo, chicken pieces, boiled egg slices, and a few raisins.
Wrap tightly and secure with a string or fold snugly. Steam the parcels for 10–15 minutes to let the banana leaf aroma infuse. Unwrap and serve warm.
Ingredients
Directions
In a medium pot over low heat, add cooking oil and butter. Sauté onion, garlic, and ginger until fragrant. Add chicken and season with salt and pepper. Cook until browned.
Stir in chorizo, bell peppers, carrots, green peas, and cook for another 2 minutes.
When done, reserve some of the chicken pieces and chorizo for topping.
In the same pot, combine the glutinous rice, regular rice, coconut milk, chicken broth, turmeric, bay leaf, and season with salt and pepper.
Stir until the flavors are blended, then cook over low heat until the rice is almost done—sticky but still a bit wet. Remove bay leaf and set aside.
Lay out a large piece of banana leaf and brush it with oil. Scoop about ¾ cup of rice onto the center.
Top with reserved chorizo, chicken pieces, boiled egg slices, and a few raisins.
Wrap tightly and secure with a string or fold snugly. Steam the parcels for 10–15 minutes to let the banana leaf aroma infuse. Unwrap and serve warm.
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