Chapalele

Chapalele is a traditional Filipino dish originating from the Bicol region. It is a type of suman, a rice cake made from glutinous rice, coconut milk, and sugar. The mixture is typically wrapped in banana leaves and then steamed until cooked. The name "chapalele" refers to the way the rice cake is pounded and shaped before steaming.

The preparation of chapalele involves soaking glutinous rice, then grinding it into a fine paste. This paste is then mixed with freshly extracted coconut milk and a sweetener, often muscovado sugar, which gives it a distinct caramel-like flavor. Some variations may include additions like pandan leaves for fragrance or finely grated cheese for a salty counterpoint. Once the mixture reaches the desired consistency, it is carefully portioned and wrapped in softened banana leaves, tied securely with string. The wrapped parcels are then placed in a steamer and cooked for a considerable time, usually an hour or more, to ensure the rice is thoroughly cooked and has a soft, chewy texture.

Chapalele is often served as a dessert or a snack. It is a popular treat during local fiestas and celebrations in Bicol and other parts of the Philippines. The earthy aroma of the banana leaves and the rich, sweet taste of the coconut-infused rice cake make it a beloved delicacy. It is sometimes enjoyed with a side of latik, which is toasted coconut milk residue, or a sprinkle of grated cheese.