Pasulbot

Discover Pasulbot, a Quezon Province delicacy made with glutinous rice, coconut milk, and sugar. A must-try Filipino treat! Indulge in the enchanting flavours of #QuezonProvince with this delightful treat! A symphony of coconut, sugar, and glutinous rice awaits. Explore similar delicacies from across the Philippines! 🇵🇭✨ #FilipinoFood #Pasulbot #FoodieAdventure

Let me take you on a culinary journey to the heart of Quezon Province, where a delightful treat awaits – Pasulbot. Originating from this vibrant region in the Philippines, Pasulbot is a beloved sticky rice cake that has captured the hearts and taste buds of many.

Crafted from simple yet flavourful ingredients like ground glutinous rice, coconut milk, and sugar, Pasulbot embodies the essence of Filipino comfort food. The process begins with kneading glutinous rice flour with water to form a dough, which is then shaped into balls and flattened. These delicate discs are then cooked in a luscious mixture of coconut milk and brown sugar until they emerge golden and fragrant.

The name “Pasulbot” derives from the Tagalog word “sulbot,” meaning “to emerge” or “to rise,” a fitting description for the way these rice cakes swell during the cooking process. Once cooked, Pasulbot can be enjoyed plain or adorned with grated coconut, cheese, or langka (jackfruit), adding layers of texture and flavour to this delectable treat.

While Pasulbot is a staple in Quezon Province, its popularity has spread far and wide, making it a sought-after delicacy in Filipino markets and beyond. Its simplicity, affordability, and irresistible taste have endeared it to many, earning its place as a must-try dessert or snack.

But Pasulbot is not alone in its fame; it shares the spotlight with several similar dishes from different regions of the Philippines. For example:

  • Patabol from Batangas, which is similar to Pasulbot but filled with Macapuno or Buko strands.
  • Unday Unday (also called Inday Inday) from Iloilo, made with poached glutinous rice flour dough topped with a thick brown sugar syrup infused with young coconut strips.
  • Masikoy, a type of rice cake from Pangasinan, made with flattened glutinous rice dough cooked in coconut milk and ground sesame paste.
  • Palitaw sa Latik, a delicacy cooked in sweetened coconut milk though not as dark as Pasulbot this rice cake is topped with toasted coconut milk curds.
  • Palitaw, where glutinous rice dough is poached in water, coated with coconut, sugar, and toasted sesame seeds.

So, the next time you’re craving a taste of Filipino sweetness, indulge in a piece of Pasulbot or one of its delightful counterparts. Whether you’re exploring the flavours of Quezon Province or discovering the diverse culinary traditions of the Philippines, these sticky rice cakes promise to delight your senses and leave you craving for more.

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Pasulbot

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 8 1x
  • Category: Snack
  • Cuisine: Filipino

Description

Discover Pasulbot, a Quezon Province delicacy made with glutinous rice, coconut milk, and sugar. A must-try Filipino treat!


Ingredients

Units Scale

Instructions

  1. Combine glutinous rice flour and 1 cup of water in a bowl, kneading until a smooth dough forms. If the mixture remains crumbly, gradually add more water until reaching a doughy consistency. If the dough is too wet add more glutinous rice flour. Set the dough aside.
  2. In a pot, melt 1/4 cup of sugar over medium heat until it caramelizes and turns dark brown.
  3. Slowly pour in coconut milk while continuously stirring to dissolve the sugar, bring it to a slow boil.
  4. Shape the dough into small balls and flatten them slightly.
  5. Place the flattened dough pieces into the coconut milk mixture and simmer over low heat for 10 minutes, stirring occasionally.
  6. Continue cooking until the liquid thickens and the rice cakes are fully cooked.
  7. Once done, transfer the Pasulbot to a serving bowl and allow it to cool slightly before serving.

 

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11 Responses

  1. Eva Taylor says:

    What an interesting treat. The sauce looks rich and caramel-like. I’m intrigued by the texture of the flattened glutinous rice balls, are they chewy and sticky like jelly beans?
    I have been wintering in Europe since February 1 and not really commenting on blogs, I look forward to catching up.

  2. Not something I eat, but it surely looks very tempting!

  3. Hannah says:

    Such a unique dessert! I’ve never seen anything like it. I’d love to try a shortcut approach using prepared tteokbokki; I think that would work really nicely.

  4. This looks so good, Raymund! I haven’t used glutinous rice much but this would be a good way to use it.

  5. John says:

    What happens to the remaining 3/4 cup sugar?

  6. Michelle says:

    This looks like such a delicious sweet treat! Love how minimal and simple the ingredients are too!






  7. I have seen now quite a few Filipino desserts, but I think Pasulbot has been my favourite. Isn’t it amazing how just a few simple ingredients would result in something stunning like this dish? And the combination of coconut and brown sugar sounds incredible!

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