I discovered this recipe by accident! I was making rice cakes one day, and instead of mixing the coconut milk with rice flour, I accidentally mixed it with glutinous flour. Because we have street food snack in the Philippines called kalamay, it seemed to still work out. However I still had the problem of whether I should put baking powder in the mixture, and now I look back at it as a risk worth being taken. Since coconut milk is expensive here in the U.S. I just proceeded and steamed it. Voila! My family loved it.
Ingredients:
- 2 cups of glutinous flour
- 1 cup coconut milk
- 1 1/3 cup water
- 3/4 cup sugar
- 2 tsp baking powder
- 1 tsp pandan essence
Directions:
- In a bowl, mix glutinous flour and sugar and baking powder.
- Add the coconut milk, water, and pandan essence.
- Place in a dish lined with banana leaves.
- Steam for 30 minutes. Let cool.
- Cut the cake with greased knife in rectangular shape (1 inch by 2 inches).
- Roll in a toasted unsweetened dessicated coconut.
- Enjoy with your favorite tea!
Note:
To make toasted coconut, heat your saute pan and place about 1 cup of unsweetened dessicated coconut. Keep stirring until you reached a golden brown color.
