Ybanag Lent with Binallay

The Ybanag Binallay (also spelled “Binalay”) is a traditional rice cake from the Ybanag people of the Cagayan Valley region, particularly in Tuguegarao City and other parts of Cagayan and Isabela provinces. It’s a cherished delicacy, especially during Holy Week. 

What is Binallay?

Binallay is made from glutinous rice flour mixed with water to form a dough. This dough is shaped, wrapped in banana leaves, and steamed until cooked. It’s typically served with a sweet coconut syrup called “laro” and sometimes topped with “latik,” which are caramelized coconut milk curds. 

Cultural Significance

In Ilagan, Isabela, Binallay holds deep cultural and spiritual meaning. During Holy Week, it’s traditionally the only food consumed by some locals, symbolizing the body and blood of Christ—the white rice cake representing the body, and the brown coconut syrup representing the blood. 

Binallay Festival

The city celebrates the Binallay Festival annually in May. This event honors the values associated with delicacy, such as patience, hard work, intelligence, and faith. The festival features cultural performances and cooking demonstrations, and showcases the community’s pride in its heritage. 

How to Make Binallay

To prepare Binallay:

1. Mix glutinous rice flour with water to form a smooth dough.
2. Shape the dough into small portions and wrap each in banana leaves.
3. Steam the wrapped dough until cooked.

Serve with coconut syrup and top with latik if desired.

Binallay, etc recipes

The Story of Jesus-in Ybanag dialect