🍡🥥 Uncover the hidden delight of “Lihim ni Lola”! 🤫💜 Indulge in the sweet bliss of purple rice cake with a surprise. It’s a secret treat that will delight your taste buds and leave you craving for more! 😋🌟 Lihim ni Lola: A delectable Filipino kakanin made with cassava, filled with salted duck eggs and bukayo. A hidden gem of sweet and savory flavors.
When it comes to Filipino delicacies, Lihim ni Lola stands out as a hidden gem from the town of Amadeo. This enchanting treat is made of glutinous rice, infused with a touch of ube, and conceals a delightful surprise within its purple exterior – soft bukayo and salted duck egg. Join me on a journey as we explore the captivating story and flavours of this intriguing dessert.
Lihim ni Lola holds a special place in the hearts of those who have tasted its magic. It may resemble an ordinary rice pudding, or what we call kakanin in the Philippines, but as you delve into each bite of this violet-hued rice cake, you will discover its exceptional filling that sets it apart from the rest. This hidden treasure got its name “Lihim” (meaning secret) because the true delight lies within, waiting to be unravelled.
The story behind Lihim ni Lola traces back to Mama Cely, the matriarch of Town’s Delight, who created this original recipe. Seeking to bring a new flavour to their patrons, the culinary team wanted to go beyond the ordinary. They started with balinghoy, a type of cassava, as the base for their creation. To make it visually appealing, they added a vibrant purple colour, even though there is no actual ube in the recipe. More coconut milk was incorporated to achieve a creamier texture. Breaking away from tradition, they decided not to wrap it in banana leaves, giving it a fresh and contemporary appearance.
But it didn’t stop there. The creators of Lihim ni Lola wanted to surprise the taste buds with an unexpected twist. Drawing inspiration from the town of Tanza, they introduced the idea of using salted duck egg. This local favorite lent a savory element that beautifully balanced the overall sweetness of the dessert. The combination of the tender cassava cake, aromatic coconut milk, and the contrasting flavours of macapuno and salted duck egg created an explosion of taste that left patrons craving for more.
Word about Lihim ni Lola quickly spread throughout the town, and it became a sensation. People couldn’t resist its allure, and soon it became a must-try delicacy for locals and balikbayans (returning Filipinos) alike. The secret of its success lies not only in its exquisite taste but also in the love and passion put into each carefully crafted piece.
Over the years, Lihim ni Lola has undergone refinements, resulting in a finer texture and a perfectly moulded dessert that ensures a delightful taste experience. The cooking process takes about three hours, but the real secret lies in the surprising filling that awaits you with every bite. It’s no wonder that this unique creation continues to be a favorite gift to bring abroad, allowing others to savour the originality and delectable flavours of Filipino cuisine.
As you indulge in a piece of Lihim ni Lola, you’ll feel the love and dedication that went into its creation. It carries the essence of Ms. Cecilia, fondly known as Lola, who is not only the inventor but also a beloved grandmother to her grandchildren. The name “Lola” pays tribute to her, adding a personal touch to this extraordinary dessert.
To fully appreciate Lihim ni Lola, it is best consumed on the same day. However, it can still be enjoyed after two days if stored properly. Whether you’re a local or a foreign visitor, this delightful delicacy promises a taste experience that will leave a lasting impression.
So, are you ready to unlock the secret of Lihim ni Lola? Treat yourself to this enchanting dessert and let its flavours transport you to a world of sweet surprises and cherished traditions.
In a large bowl, combine grated cassava, coconut milk, sugar, egg, and violet food colour. Mix well until thoroughly combined.
Transfer the cassava mixture to a non-stick pan and cook over medium heat, stirring continuously. Cook for 30 to 40 minutes until the mixture forms a very dense dough-like consistency.
In the last 5 minutes of cooking, add butter to the cassava mixture and let it incorporate. Set aside and let it cool.
Prepare the bukayo filling. In a saucepan, combine brown sugar and grated coconut. Cook over medium heat until the sugar is melted and forms a dark brown caramel texture.
In a separate bowl, mix cornstarch and water, then pour into the saucepan with the coconut mixture. Cook while stirring until the mixture thickens. Turn off the heat and set aside.
Divide the cooked cassava mixture into 10 equal portions.
Lightly grease 10 puto moulds with coconut oil. Place a portion of the cassava mixture into each mould, creating an indentation in the middle section.
Fill the indentation with 1 tsp of the bukayo filling and a slice of salted duck egg. Stretch the top edges of the cassava mixture, then fold to cover and contain the fillings inside. Flatten the top to create a uniform shape. Repeat with the remaining cassava mixture, bukayo filling, and salted duck egg.
Set the moulds aside for 30 minutes to allow the cassava mixture to set. Once set, remove them from the moulds.