Filipino Sweet Sticky Rice Cakes (suman sa Lihiya)
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Soak the rice in cold water for at least 6 hours or overnight.
Cut the banana leaves into 25 cm x 25 cm squares, wash, then shake off excess water. Place a large gas burner on high heat. Pass each slightly damp leaf over the flame on both sides until the colour changes from light to dark green. This makes the leaves more pliable and easier to fold. Set aside.
Drain the rice from the soaking water, rinse and drain again. Add the lye water and mix to combine. Place ¼ cup of rice in the centre of each banana leaf. Bring two ends together and make a 1 cm fold at the top. Fold 2–3 more times until the rice is tightly wrapped. Tuck the open ends underneath and secure with kitchen twine so that you have a rectangle about 12 cm x 5 cm. Repeat with remaining rice and banana leaves. Place 2 parcels, seam-side outwards, together and secure with kitchen twine. Repeat with remaining parcels.
Place the rice parcels in a deep pot and cover generously with cold water. Bring to the boil and cook for 1½ hours until the rice is soft and cooked through.
Meanwhile, to make latik sauce, combine the coconut cream and sugar in a medium saucepan. Place the saucepan over medium heat and cook, stirring regularly, for 10 minutes until thickened and slightly reduced.
Serve rice cakes with latik sauce for dipping.
500 g glutinous rice
500 g banana leaves
1 tsp lye water
400 ml tin coconut cream
165 g (¾ cup) brown sugar
Toegevoegd door: Natália Martins
geraadpleegde: 1979 X
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