Rattan is some sort of a climbing bamboo looking plant which grows profusely in the mountains of Ilocos and other parts of the Philippines.
Thank goodness that they do grow abundantly as they provide materials for weaving so many things necessary to the farming communities of the Philippines.
Rattan basket, photo by JMorton
Bilao in Tagalog is a winnowing flat basket which is called bigao in Ilocano. This flat basket is necessary in separating the husks or hulls from the rice grains, especially when a mortar and pestle had been used to manually dehusk the palay into rice.
In a mixing bowl, combine sweet rice flour, flaked coconut and coconut milk. Take two tablespoons of the dough and shape into a ball. Set aside. (If adding filling, poke a hole in the ball and add about 1/4 to 1/2 teaspoon of filling inside then gently close up the hole and reshape the dough into a ball)
Heat up the oil in a wok or deep pan to medium-high heat. (Tip: one way to test if the oil is hot enough is by dropping a small piece of dough into the oil. If the dough starts bubbling right away, then the oil is hot enough. If the dough bubbles slowly or you don’t see any bubbles at all, then oil isn’t hot enough). Cook the balls for about 5 to 7 minutes or until golden brown. Transfer the cooked karioka onto a plate lined with paper towels to soak up the excess oil. Set aside.
In a medium sauce pan, combine brown sugar and coconut milk. Bring to a boil and then remove from heat. Dip the karioka in the brown sugar glaze until completely coated. Carefully place four of the karioka into each bamboo skewer. Serve immediately.
makes 24 pcs.
Beth Celis