recipe: rice cake

OK, i’m continuing the trend of my recent posts, focusing on sweets/desserts … i think it’s the looming holiday season that’s making me think of these kakanin. i’m also feeling more homesick than usual. so this weekend, i made rice cake. i was actually thinking of making patulbad, which is similar but not quite the same. unfortunately, i couldn’t find the recipe for that. but i did find a recipe for rice cake in an aunt’s handmade cookbook (basically a collection of handwritten family recipes that she photocopied and had bound).


1 cup sweet rice, washed once
1 cup coconut milk
1 cup brown sugar
2 cups of water with a pinch of salt

for the topping

1/2 cup brown sugar
3/4 cup coconut milk, first press (kakang gata)


in a covered pot, bring rice and water with salt to a boil in medium. then turn heat to low and let cook for about 20 minutes (just like how you’d cook regular rice. or use a rice cooker if you have one). mix coconut milk and sugar thoroughly. pour over cooked rice and mix well. transfer to a glass dish or aluminum foil-lined pan. spread evenly then bake at 300 degrees for 45 minutes.

mix ingredients for the topping and pour evenly over baked rice cake. return to oven and raise temp to 400 degrees for about 15 minutes until topping is bubbling but not burned.


2 Comments Add yours

  1. Betis Boy says:

    that kalame looks really good, especially the topping. i usually don't like bangi (burnt rice) but on rice cakes, i like the botton part a little bit burnt, the texture and slightly bitter taste contrasts well with the softness of the middle and the sweet top.


  2. Guagua Girl says:

    you know, it's funny that both you and atching claire called it kalame. i never knew it as such. kalame to me was the ube kind. very informational 🙂


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