A yellow orange texture type of steamed rice cake, with a jelly-like chewy consistency topped with fresh grated meat from mature coconut. The most common shape was round, steamed in a colored plastic mold or cupcake baking pan. The Kutchinta that we are making for this post, is something like the traditional snack that you could buy from the
Kalamay Ube Langka – a sweet purple yam sticky rice cake in sweet ripe jackfruit syrup, topped with coconut curd. It is made of few simple recipe, coconut milk, sugar, and glutinous rice flour. Flavored with purple yam and sweetened with jackfruit syrup. The golden brown color toppings are made from the residue of coconut milk to make it
Suman [wrapped sticky rice cake] Made from glutinous rice cooked in coconut milk, and often steamed wrapped in palm or banana leaves. There are numerous varieties of suman, with almost every town or locality having their own version of this famous rice snack or dessert. It is usually eaten sprinkled with sugar, coconut caramel syrup, latik (coconut
Another variations of pinoy native rice cake, a soft and spongy large round cake, made with rice flour, coconut milk, eggs, salt and margarine that is slightly charred on both surfaces with mix fruits on the bottom and top with sliced almonds, spread with margarine and sprinkled with sugar. Best served with grated coconut.