AuthorBiteSizedA nutritious rice meal on the go!
In a bowl, combine rice vinegar and sugar, stirring until dissolved.
Combine washed rice with carrots, potatoes, and pechay baguio. Stir, add water, and cook.
Add fried kamote, spinach, toasted garlic, scrambled eggs, and vinegar mixture to cooked rice. Mix until well combined. Set aside.
Take a portion of the rice and press firmly into a mold lined with cling wrap until 1/3 full, creating a cavity in the center. Add the filling (tocino, Vigan longganisa, hotdogs, or tapa), and cover with more rice, pressing down.
Unmold and remove cling wrap. Roll sides on toasted sesame seeds. Serve for breakfast, merienda, or even as baon and enjoy!
Ingredients
Directions
In a bowl, combine rice vinegar and sugar, stirring until dissolved.
Combine washed rice with carrots, potatoes, and pechay baguio. Stir, add water, and cook.
Add fried kamote, spinach, toasted garlic, scrambled eggs, and vinegar mixture to cooked rice. Mix until well combined. Set aside.
Take a portion of the rice and press firmly into a mold lined with cling wrap until 1/3 full, creating a cavity in the center. Add the filling (tocino, Vigan longganisa, hotdogs, or tapa), and cover with more rice, pressing down.
Unmold and remove cling wrap. Roll sides on toasted sesame seeds. Serve for breakfast, merienda, or even as baon and enjoy!
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