How to Make Rice Cake

by Clarissa Davis

This is a Filipino dessert that you can eat warm or room temperature. Lots of guessing and "if it looks right" measurements, just the way Mom says it. Yum!

Supplies

  • 3 Pounds Sweet rice
  • 2 Pints Coconut milk
  • ½ Teaspoons Salt
  • 4 Sugar cane blocks
  • 2 Pounds Brown sugar
  • Instructions

    Step 1

    Three lbs of sweet rice

    Step 2

    Add one cup coconut milk with enough water to cover rice about one inch and half tsp salt to washed rice

    Step 3

    4 blocks cane sugar

    Step 4

    While rice is cooking, combine three cups coconut milk and the sugar cane.

    Step 5

    Add more coconut milk to rice if getting too dry or thick

    Step 6

    Like this

    Step 7

    Add two lbs brown sugar to coconut milk and sugar cane

    Step 8

    Mix the rice well and put it on low to finish cooking

    Step 9

    Cook caramel on medium heat until the sugar cane is melted then cook on low to thicken

    Step 10

    When the rice is done mix with the caramel.

    Step 11

    Mix it well

    Step 12

    This is the consistency you want

    Step 13

    Pour into greased pan and cook for 2.5 hours at 350degrees.

    Step 14

    All done when the top is nice and brown.

    Step 15

    All done! Great with coffee in the morning.