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Easy Salukara Recipe, a Waray Pancake (Using Instant Yeast)

ByRoseanne Ducut
Recipes Pinterest Pin of Salukara, folded pancakes on banana leaves, made from rice

Salukara is a fermented rice pancake from the Waray people of Eastern Samar, Philippines.

This Waray delicacy is made from rice, coconut milk, and sugar, and is traditionally fermented with coconut wine (tubâ). In this Salukara recipe I use instant yeast.

Salukara tastes likes fermented bibingka. It’s usually eaten with hands like a snack and with hot cocoa or coffee.

Language Learning Bits

  • Marasa = “Delicious” in Waray-Waray
  • Tubâ = coconut wine made from coconut sap (difficult to get in the US or in Pampanga)
  • Lambanog = coconut vodka made from from distilling tubâ (related but not used in this recipe haha).

I hadn’t heard the Waray-Waray language until listening to Alamat’s “kbye” song that includes 8 different Philippine languages, which inspired me to explore foods special to other regions.

I can’t wait to explore more Waray food and Waray delicacies!

Salakura, Waray Pancake, Filipino Recipe: A close-up view of freshly cooked Salakura, a traditional Waray pancake from the Philippines. The pancakes are golden brown with a slightly crispy exterior, neatly arranged on a green banana leaf. The texture of the pancakes suggests a soft and fluffy inside, offering a delicious contrast to the crisp outer layer. The banana leaf adds an authentic and rustic presentation, enhancing the cultural experience of this Filipino delicacy.

Salukara Ingredients

  • Cooked and uncooked white rice
  • Coconut milk (favorite coconut milk is Chaokoh)
  • Instant yeast (or tubâ if you have)
  • Sugar
Adding Yeast to Salakura Recipe, Filipino Pancake: A close-up view of a mixing bowl containing a smooth white batter, likely made from coconut milk and rice flour, as part of the preparation for Salakura, a traditional Filipino pancake. A red measuring spoon filled with dry yeast is held above the batter, about to be added. The yeast will help the batter rise, giving the pancake its characteristic fluffy texture. The scene captures a key step in the recipe, emphasizing the importance of yeast in the baking process.

Equipment Needed for Salakura

Four folded pancakes on banana leaves, made from rice

Easy Salukara Waray Pancake Recipe

Yield: 10 medium-sized pancakes

Ingredients

  • 1 cup uncooked white rice
  • 1/2 cup cooked white rice (old or same day, cooled down)
  • 1/2 cup coconut milk
  • 2/3 cup white sugar
  • 1 teaspoon instant yeast (or tubâ if you have)
  • Pinch of salt
  • Optional: 1/2 teaspoon vanila

Instructions

How to Make Salukara

Prepare mixture:

  1. Soak uncooked rice in water overnight or for a minimum of 2 hours in hot water. Drain and rinse.
  2. In a blender or food processor, blend cooked rice and soaked uncooked rice until it forms into a thick paste.
  3. Add mixture to a large bowl. The bowl should be double the size of the mixture.
  4. Add remaining ingredients and mix together.
  5. Cover the Salukara mixture with a large napkin or cloth.
  6. Let the batter sit covered until doubled, about 1 hour or more.

Cook pancakes:

  1. Lightly grease nonstick pan with oil or vegan butter on medium heat.
  2. Scoop 1/4 to 1/2 cup of the mixture onto pan.
  3. Cover with a top until bubbles fully form, essentially steam-cooking it, about 2-4 minutes.
  4. Important: don’t flip!
  5. Scoop out pancake and place on plate.
  6. Fold pancake in half.
  7. Enjoy these Waray pancakes with vegan hot cocoa or coffee.

Notes

  • Make sure to prepare mixture in a large bowl, as the mixture doubles in size during fermentation and can spill over (lesson learned 😅).
  • Coconut wine, or tubâ is difficult to get in the U.S., but instant yeast works for a modified version.
  • Some recipes use rice flour instead of rice for an easier process. I haven’t tried it though, but there are other recipes online using rice flour instead.

© Roseanne Ducut
Cuisine: Filipino / Category: Recipes

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Roseanne Ducut is a solo female traveler and Filipina from the Bay Area, California. She writes practical and culture-rich travel guides and lives a not-so-secret double life as a fangirl. A veghead for over 15 years, Roseanne also writes vegan guides to help others plan their trips.