Sinandomeng

Sinandomeng is a type of Philippine rice. It is a glutinous rice variety known for its short, plump grains that become very sticky and tender when cooked. This characteristic makes it ideal for a variety of traditional Filipino dishes, particularly desserts and snacks. The name itself, sinandomeng, evokes a sense of comfort and familiarity in Filipino households.

The cultivation of sinandomeng is concentrated in certain rice-producing regions of the Philippines. Its popularity stems from its unique texture and ability to absorb flavors, making it a versatile ingredient. While it can be eaten as a plain steamed rice, it is most commonly found in dishes like *biko*, a sweet sticky rice cake, and *champorado*, a chocolate rice porridge. It is also used in other native delicacies where a chewy and sweet rice base is desired. The texture of cooked sinandomeng is distinct from non-glutinous rice varieties, offering a more substantial and satisfying mouthfeel. Its preparation typically involves thorough washing of the grains before cooking, which helps to release its natural starches and achieve the desired sticky consistency.