| Alternative names | Junai |
|---|---|
| Course | Main dish |
| Place of origin | Philippines |
| Region or state | Sulu |
| Main ingredients | white rice,coconut milk, pamapa (powdered mixed spices), powdered burnt coconut meat |
| Similar dishes | pastil,binalot,piyoso |
Junay orjunai is aFilipino packedrice dish wrapped in banana leaves, made with burnt coconut meat and various spices. It originates from theTausug people of theSulu Archipelago. It is made by boiling rice incoconut milk until half-cooked. It is then wrapped in banana leaves withpamapa (powdered mixed spices), oil, salt, andsiyunog lahing (powdered burnt coconut meat). It is further steamed in water until fully cooked. The spices and burnt coconut are also sold pre-mixed and are known aspipis itum.[1][2][3]
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_-_grilled_saba_bananas_-_01.jpg) | ThisFilipino cuisine–related article is astub. You can help Wikipedia byadding missing information. |
