Tungos Llaneros: Traditional Colombian Rice and Cheese Parcels
Tungos Llaneros (Colombian Rice and Cheese Steamed Parcels) are a rustic, deeply traditional, and incredibly delicious side dish hailing from the vast Eastern Plains (Orinoquía) of Colombia. If you want to experience authentic plains cooking, mastering these simple steamed parcels is a must. Served alongside hearty breakfasts, lunches, or dinners—especially traditional BBQs like Mamona—these soft, savory cakes act as the perfect bread substitute. Made with a very simple dough of rice flour and crumbled fresh cuajada cheese, they offer a comforting, mild flavor that perfectly balances heavy meats.
The secret to a perfect Tungo lies in the preparation of the dough and the wrapping technique. The rice flour is traditionally left to soak overnight to soften and ferment slightly. The next day, it is mixed with the fresh cheese, lightly salted, and carefully stuffed into cone-shaped parcels made from local leaves. Steamed gently for 40 minutes, the leaves infuse the dough with a subtle, earthy aroma. It is a foolproof, ancient recipe that will instantly bring the authentic taste of the Colombian plains to your kitchen!
Tungos Llaneros (Colombian Rice and Cheese Parcels)
Ingredients
- 1 kg Rice flour harina de arroz
- 1 kg Fresh Cuajada Colombian fresh milk cheese. Substitute: Fresh farmer’s cheese, Queso Fresco, or mild Ricotta
- Salt to taste just a pinch to balance the flavors
- Lengua de vaca Bijao, or Banana leaves (for wrapping)
Instructions
- Rest the flour: The night before cooking, mix the rice flour with a little water and let it soak and rest (serenar) overnight at room temperature to soften the grains.
- Make the dough: The next day, crumble the fresh cuajada cheese completely. Mix the crumbled cheese thoroughly into the soaked rice flour, adding a little bit of warm water if necessary to form a workable dough. Add a pinch of salt just to balance the flavors.
- Prepare the leaves: Clean your wrapping leaves. Take a leaf and fold it to create a cone shape (cucurucho), making sure the dry, stiff central vein of the leaf is facing upwards.
- Stuff and fold: Generously fill the leaf cone with the prepared rice and cheese dough. To close the parcel, firmly fold the top flap of the leaf downwards, tucking the stiff vein into one of the folds or slits of the cone to secure it tightly.
- Steam and serve: Place the wrapped Tungos into a steamer pot over boiling water. Cover and let them steam for exactly 40 minutes. Once cooked, carefully remove them from the steamer, unwrap, and serve hot!
Notes
- The Llanero Staple: In the Orinoquía and Eastern Plains of Colombia, Tungos are an absolute staple. They are used universally as a side dish for breakfasts, lunches, and dinners, essentially taking the place of bread or arepas in the local diet.
- Wrapping Leaves: While the recipe traditionally calls for Lengua de Vaca (Cow’s Tongue) leaves—a broad leaf native to the region—you can easily substitute them with Bijao leaves or standard plantain/banana leaves, which are much easier to find in international supermarkets.
- Overnight Resting: Do not skip the overnight soaking step! This traditional technique ensures the rice flour hydrates fully, resulting in a much softer, fluffier texture once steamed.
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