Today, I have a photo documentary of how to make tinubong, one of their rice cakes in bamboos!
Then, prepare 3 mature coconut fruits, grated and the milk squeezed, then cooked to make an oil.
Coconut oil is then mixed with the glutinous rice flour, sugar, butter, and young coconut fruit, also grated. Some add milk, others, egg and milk, and cheese. It is then put inside a bamboo internode which one side is open.
The filled bamboo is sealed with banana leaves then cooked on top of the pit with fire. But as they expand, the banana contraption is spewed out.
This is the finished product. It has a shelf-life of about 3-5 days. Simply re-heat as is before opening. There's a bit of action in opening Tinubong. First, smash the end-node with a hammer or a rock against a rock. Be careful not to break anything else!
Split the cracked bamboo open.
Enjoy the cake!