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Recipe For Glutinous Rice Flour Panlasang Pinoy

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Ginataang Bilo bilo (sticky rice balls in coco milk) Recipe Filipino desserts, Sticky rice
Ginataang Bilo bilo (sticky rice balls in coco milk) Recipe Filipino desserts, Sticky rice from www.pinterest.co.uk

Description

Glutinous rice flour is a popular ingredient in many Filipino desserts. It is a type of rice flour that is made from sticky or glutinous rice. This flour is used to make a variety of desserts such as kakanin or rice cakes, bibingka, puto, and many more. In this recipe, we will be making glutinous rice flour from scratch and using it to make a delicious and easy to prepare kakanin.

Prep Time

Preparation time for this recipe is around 15 minutes.

Cook Time

Cooking time for this recipe is around 30 minutes.

Ingredients

For the glutinous rice flour:
  • 2 cups glutinous rice
For the kakanin:
  • 2 cups glutinous rice flour
  • 1 cup coconut milk
  • 1 cup water
  • 1 cup brown sugar
  • 1/2 teaspoon vanilla extract

Equipment

  • Blender or food processor
  • Steamer
  • Banana leaves, cut into pieces (optional)

Method

Making the Glutinous Rice Flour

  1. Wash the glutinous rice in several changes of water until the water runs clear.
  2. Soak the glutinous rice in water for at least 2 hours or overnight.
  3. Drain the water and spread the rice on a tray to air dry for about 30 minutes to an hour.
  4. Grind the rice in a blender or food processor until it becomes a fine powder. You may need to do this in batches.
  5. Sift the rice flour to remove any lumps.
  6. Your homemade glutinous rice flour is now ready to use.

Making the Kakanin

  1. In a bowl, mix the glutinous rice flour, coconut milk, water, brown sugar, and vanilla extract until well combined.
  2. Prepare a steamer and line it with banana leaves (optional).
  3. Pour the mixture into the steamer and steam for 20-30 minutes or until cooked.
  4. Remove from the steamer and let it cool.
  5. Cut into desired shapes and serve.

Notes

  • If banana leaves are not available, you can use parchment paper or greased baking pan instead.
  • You can also add toppings such as grated coconut or latik (cooked coconut cream).

Nutrition Info

  • Calories: 220
  • Carbohydrates: 47g
  • Protein: 2g
  • Fat: 2g
  • Saturated Fat: 2g
  • Sodium: 17mg
  • Potassium: 86mg
  • Fiber: 1g
  • Sugar: 21g
  • Vitamin C: 1mg
  • Calcium: 22mg
  • Iron: 1mg

Recipe Tips

  • Make sure to use glutinous rice or sticky rice to make the glutinous rice flour.
  • If the mixture is too thick, you can add more water or coconut milk to achieve the desired consistency.
  • Do not overcook the kakanin as it may become too hard or dry.
  • Store any leftover kakanin in an airtight container in the refrigerator for up to 3 days.

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