Thanks for this video, I've been wanting to make this at home myself. Question, why do you use honey in the recipe? I don't think that is traditionally part of Sangak dough?
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Love the inspiration. Embakbaka isn't as soupy. Or that colour. Definitely not jalapeno chillies. But a nice hearty take on the dish, and very true in using good ingredients.
Is there a way to what I call 'tah-digify' the bottom of this rice or will the components become burnt beyond recognition before you get the rice to that point? (Also, I had no idea that many of the ingredients required sugar! Wow, but awesome.) Thanks in advance.
