Sticky rice cake that uses premium grade rice from the highlands of Cordillera and sweet and textured toppings.
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Serves 4 to 5
1 cup Ifugao diket rice (or any glutinous rice)
1 can (400 ml) coconut milk
Juice of 3 calamansi
1 cup muscovado sugar
1 piece ripe mango, sliced
2 teaspoons desiccated coconut, toasted
2 teaspoons pinipig, toasted
1 tablespoon cashew nuts, roughly chopped
1 piece banana leaf
1 Cook Ifugao diket rice (or any glutinous rice) and set aside.
2 In a stock pot, simmer coconut milk until reduced to more than half. Mixture should be really thick.
3 Add the calamansi juice and muscovado sugar. Stir until sugar is dissolved.
4 Add the cooled rice and keep on folding until the natural oil coming from the coconut milk is released. Once the oil is released, remove from heat and form into the prepared banana leaf.
5 After folding into the banana leaf, cut a slit in the middle, add sliced ripe mangoes, and garnish with desiccated coconut, pinipig, and cashew nuts.
This recipe was originally published in the June-July 2015 issue of Breakfast Magazine.