Description
Traditional Filipino steamed rice cakes made from soaked white rice, ground into batter and gently steamed until soft and fluffy. Lightly sweet and naturally gluten-free.
Ingredients
- 2 cups white rice (long-grain or jasmine), soaked overnight
- 3/4 to 1 cup water or coconut milk (for blending)
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- Banana leaves or muffin molds for steaming
Instructions
- Rinse the rice thoroughly, then soak it in water overnight until softened.
- Drain the rice and blend with just enough fresh water or coconut milk to form a smooth, thick batter.
- Transfer the batter to a bowl and stir in sugar, baking powder, and salt. Mix until well combined.
- Let the batter rest for 30 minutes.
- Prepare the steamer and line molds or ramekins with banana leaves if using. Lightly grease if not using leaves.
- Pour the batter into molds, filling each about ¾ full.
- Steam over medium heat for 15–20 minutes, or until a toothpick inserted comes out clean.
- Let cool slightly before unmolding. Serve warm or at room temperature.
Notes
- Top with salted egg or cheese before steaming for savory contrast.
- Add pandan or ube extract for flavor and color variations.
- Replace part of the water with coconut milk for a richer texture.
Nutrition
- Serving Size: 1 rice cake
- Calories: 100
- Sugar: 6g
- Sodium: 90mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
