If you visited Tuguegarao City then most probably you have tried our rice cake today as it is quite popular with the Ybanags, and if you had tried it you most probably had it with Sinanta, a type of noodle dish popular in the said region. It’s like mami and siopao or pares, these two are almost inseparable. Traditionally this is made with glutinous rice which is soaked in water overnight then milled to form a paste, grated coconut can then be added then deep fried but with today availability of glutinous rice flour you can achieve a nearly similar result.
Some may say it’s a Cascaron or Karioka but this one is a different beast, shape is different and most importantly its texture.
- 2 cups glutinous rice flour
- 1 cup brown sugar
- ½ tsp salt
- cooking oil
- In a bowl add the glutinous rice flour, gently add water while mixing with your fingers until it forms a dough. Final texture should be similar to a bread dough.
- Knead to form into a large ball then divide them into smaller balls similar size to ping pongs. Flatten the balls to form an oval shape then set it aside.
- Prepare a wok filled with oil, heat to 180C. Deep fry glutinous rice dough until golden brown. Remove from wok, drain then let it rest on paper towel lined plates.
- Prepare your glaze, in a work add ½ cup of water, 1 cup brown sugar and salt. Bring it to a boil until it becomes a thick syrup. Add the fried glutinous rice dough, coat it evenly and continue to cook until its nearly dried. Once its dried remove from pan then serve.