Binallay 

 Binallay is made from glutinous rice flour and water, which is kneaded into balls, flattened into a rectangular shape, wrapped in a banana leaf, and cooked in boiling water. The rice cake is distinguished by its sweet sauce, which includes the finest coconut sugar syrup known as “laro” and curdled coconut cream known as “latik”.

Binallay adds a particular touch on the observation of Holy Week for the Ibanag. Like all other Lenten delicacies, it is a symbolic food, as it is viewed by the people of Isabela as a representation of Christ's body (rice cake) and blood (sauce). Furthermore, the manner in which it is eaten holds significance. The challenge of tearing the wilted banana leaf piece by piece to keep the rice cake from sticking to the hand represents the people's tenacity and deep connections.