Filipino Sticky Rice Cake Recipe
Introduction
Sticky rice cake, also called biko, is a popular dessert in the Philippines. It has a sweet, sticky consistency and is usually served as a snack or dessert. This Filipino sticky rice cake recipe is easy to make and requires just a few ingredients. It is made with glutinous rice, coconut milk, and brown sugar, and is usually topped with latik, a type of caramelized coconut milk. The result is a creamy, chewy treat that is sure to be a hit with anyone who tries it. Enjoy!
Ingredients
To make this Filipino sticky rice cake recipe, you will need:
- 2 cups of glutinous rice
- 1 can of coconut milk
- 1 cup of brown sugar
- 1 teaspoon of salt
- 1 teaspoon of butter (optional)
You will also need a 9-inch cake pan and parchment paper.
Instructions
To make this Filipino sticky rice cake recipe, start by washing the glutinous rice in a mesh colander and then soaking it in a bowl of cold water for at least 20 minutes. Once the rice is soaked, drain it in the colander and set aside.
Next, heat the coconut milk and brown sugar in a saucepan over medium-high heat. Stir until the sugar has dissolved and then add the salt and butter. Continue stirring for about 5 minutes, until the mixture has thickened.
Once the coconut milk mixture is ready, add the soaked glutinous rice and stir until the rice is coated. Transfer the mixture to the cake pan and spread it out evenly. Place a piece of parchment paper on top, and then cover the pan with aluminum foil.
Bake the rice cake in a preheated 350F oven for 45 minutes. Once done, take the pan out of the oven and let it cool for 10 minutes before slicing. Serve the Filipino sticky rice cake with latik, a type of caramelized coconut milk.
Nutrition
One serving of Filipino sticky rice cake contains approximately 250 calories and 9 grams of fat. It is also a good source of carbohydrates and protein, with 27 grams and 4 grams, respectively. This dessert is also high in dietary fiber, with 4 grams per serving. Additionally, it contains a small amount of calcium, iron, and magnesium.
Storage Tips
This Filipino sticky rice cake recipe will keep for up to 5 days in an airtight container in the refrigerator. To extend its shelf life, you can store it in the freezer for up to 3 months. To reheat, simply place the frozen cake in the oven at 350F and bake for 8-10 minutes.
Serving Suggestions
This Filipino sticky rice cake is best served warm with a generous sprinkle of latik. It also pairs nicely with a scoop of ice cream or a drizzle of condensed milk. For a more savory dish, try serving it with a side of adobo or pork sinigang. Enjoy!
Conclusion
This Filipino sticky rice cake recipe is a delicious and easy dessert that is sure to be a hit with friends and family. With just a few ingredients and minimal effort, you can enjoy a sweet, chewy treat that is full of flavor. Enjoy!
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