RICE CAKES PHILIPPINES RECIPES

Steps:

• Heat oven to 350 degrees. In a large bowl, whisk together rice flours, baking powder, salt and sugar. Make a well in the center and pour in melted butter, coconut milk and eggs. Whisk mixture until smooth.
• Wash and dry banana leaf, if using, and line a 9-inch cast-iron skillet with it. (One leaf should be enough, but if more are needed, make sure to overlap leaves so there are no gaps.) Butter the leaf, and trim edges leaving a 1- to 2-inch overhang. Alternatively, generously grease skillet with butter.
• Pour mixture into skillet and bake 15 minutes. Remove from oven and top with salted egg and cheese. Return skillet to oven until bibingka is golden and browned, and a toothpick inserted in center comes out clean, 20 to 25 minutes more. Brush with more melted butter and sprinkle with coconut, if desired.

Steps:

• In a pot, add 1 cup sticky rice and 1 cup water. Cover and bring to a boil. Leave to cook for 10-15 minutes or till the rice is fully cooked and the water has evaporated. Alternatively, you can also prepare in a rice cooker by adding the washed rice with 1 cup of water. Set aside to cool.
• In a pan mix 2 cups coconut milk and 2 tbsp sugar. Mix till sugar dissolves and the liquid turns a caramel-like color.
• Add the rice into the pan and mix till rice fully absorbs the coconut caramel mix. Stop mixing when the rice turns too sticky to mix.
• Line the leaves in a small plate or baking dish. Carefully add the sticky rice, spreading it to make an equal surface.
• In another pan at medium heat, add the coconut cream. Continue to cook, mixing continuously till the oil and solids fully separate. This may take 5-8 minutes. Once the coconut curds turn a golden brown color, strain and allow to cool.
• Top with the Coconut cream (Latik) and serve warm.