Layered Glutinous Rice Cake
3-tiered glutinous rice cake consists of ube, creamy corn, and macapuno layers. Topped off with latik and caramel sauce.
Ingredients
For Latik topping:
- 1 cup kakang gata (coconut cream)
For Sapin-Sapin:
- 2 cups giniling na malagkit (glutinous rice flour)
- 1/2 cup gata (coconut milk)
- 2/3 cups condensed milk
- 1/2 cup white sugar
- 3 teaspoon ube halaya (purple yam)
- 2 teaspoon macapuno (coconut sport)
- 2 1/2 teaspoon cream corn
- 2-3 drops ube food coloring
- 2-3 drops yellow food coloring
- Recommended: 5-inch round cake pan (removable bottom plate)
Procedure
For Latik topping:
Boil the kakang gata in medium heat until you see a thick oil separating from the meat. Stir constantly to avoid burning. The meat should turn into golden brown clumps – this is the latik. Separate the latik from the oil. Set aside.
For Sapin-Sapin:
In a large bowl, mix the glutinous rice, condensed milk, sugar, and kakang gata. Divide into three equal parts on separate bowls.
First bowl: Ube – Add the ube food coloring and ube halaya. Mix until well blended.
Second bowl: Corn – Add the yellow food coloring and cream corn. Mix until well blended.
Third bowl: Macapuno – Add the macapuno. Even out in the mixture
Grease cake pan with coconut oil from the latik.
Pour ube mixture in the round cake pan. Steam for 10 minutes until firm. Poke with a toothpick to see if already cooked – it should come out clean.
Pour corn mixture on top of the cooked ube layer. Steam for 10 minutes until firm.
Pour macapuno mixure on top of the cooked corn layer. Steam for 10-13 minutes until firm.
Cool down for 5 minutes before turning the cake pan upside down on a plate.
Glaze with coconut oil and top with latik. Suggested serving: drizzle with caramel sauce.
Serves 1-3, depending on appetite.
Enjoy!
Tiny Kitchen @ 29K 