Glutinous Rice Dessert Recipes

Glutinous rice is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous in the sense of being glue-like or sticky and not in the sense of containing gluten; on the other hand, it is called sticky but should not be confused with the other varieties of Asian rice that become sticky to one degree or another when cooked.

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The history of glutinous rice can be trace back to at least 900 CE, and possibly earlier. Farmers deliberately bred the rice for its sticky qualities, and in Laos in particular, it became extremely popular. Changes in rice cultivation technique and fashion led to a decline in the cultivation of glutinous rice briefly, but there was a resurgence in popularity in the twentieth century.

It is mainly cultivated in Thailand, Laos, and China, and used in the cuisine of many Asian nations. Many Asian markets stock glutinous rice, and some larger stores do as well, especially in areas with a big Asian population. It is also a popular dish at many Asian restaurants, as a stand alone food or as an element in a meal.

Source: WiseGeek.com

Mochi also known as Mochigome is a traditional Japanese rice cake serve in a special occasion like the Japanese New Year but can also be eaten whole year round.

Its main ingredient is the steamed and pounded Mochi rice in a wooden mortars and pestle to mold and cut it into square pieces shaped. So having a little patience in cooking this special recipe will eventually paid off in the end!

Ingredients in making Japanese Mochi Rice Cake Recipe

1 1/2 cups mochiko, plus more for dusting
1/2 teaspoon kosher salt
1 1/3 cups water
1/4 cup granulated sugar
2 tablespoons light corn syrup

Procedure

First off, place mochiko and salt in a large bowl and stir until thoroughly combined. Then combine water, sugar, and corn syrup in a medium saucepan and bring to a boil over medium-high heat. Reduce to a simmer and cook, stirring, until sugar is dissolved, about 5 to 6 minutes. Make a well in the center of the mochiko mixture and pour in the sugar syrup. Stir until all flour is incorporated. Immediately turn dough onto a work surface lightly floured with mochiko and knead until smooth and elastic, about 4 to 5 minutes; dust with more mochiko as needed to prevent sticking. Don't forget to pinch off tablespoon-size pieces and, using a floured rolling pin or your hands, flatten into 3-inch circles about 1/8 inch thick. Then last dust rice cakes with mochiko and place on a baking sheet lined with parchment paper. Cover in plastic wrap and store in the refrigerator or freezer, or use as desired.

Recipe Courtesy of Chow.com and Photo from cookingfestival.blogspot.com

Did you know that the Philippines has a wide variety of regional rice cake recipes.

It is almost everywhere in the region of the country mostly influenced by the ancient Spanish, Japanese and Chinese colonial occupation. It is locally known as Suman or Budbud in Visayan, a regional dialect. It is said that the province of Cainta in Rizal hailed as the country's best makers of Filipino rice cakes and puddings. Mostly cooked using glutinous rice with coconut milk, steamed in banana leaves or corypha and sprinkled with sugar on top.

Some of them are Suman sa Binuo, Suman sa Ibos, Biko from Bicol Region, Suman sa Inantala, Suman sa Lihiya, Sapin-sapin and Puto.

Suman sa Ibos is also one great tasting rice cakes originated in the Philippines. It is a mixture of glutinous rice, mixed with salt and coconut milk then poured over young palm leaves locally called Ibus. This is then steamed using water mixed with "luyang dilaw" (Turmeric) - giving it that distinctly yellow colour - and served either with a mixture of shredded coconut and sugar, or latik - (reduce coconut milk until white lumps form and simmer until golden brown).

Suman sa Lihiya is made from soaked glutinous rice mixed with coconut milk is treated with lye, wrapped in banana leaves, and boiled for two hours. It is served especially with either of two varieties of latik - the brown one which has been darkened with extended cooking, and has a stronger coconut flavor or the white one which is more delicate.

Puto is another Philippines' best steamed rice cake prepared practically all over the country and eaten alone, with butter or butter substitute and/or grated fresh coconut or as accompaniment to a number of savory dishes for breakfast.


Puto Bumbong is traditionally made from a special variety of heirloom sticky or glutinous rice called Pirurutong which has a distinctly purple color, soaked in salted water and dried overnight and then poured into bumbong or bamboo tubes and then steamed until done or steam rises out of the bamboo tubes. It is served topped with butter or margarine and shredded coconut mixed with sugar. It is commonly eaten during Christmas season in the Philippines along with bibingka, another type of rice cake

Bibingka is made with rice flour and coconut milk or water. Other ingredients can vary greatly, but the most common secondary ingredients are eggs and milk. It is eaten hot or warm and is slightly sweet with a taste very similar to rice pudding. The top and bottom surfaces (including the traditional banana leaf lining) are also usually charred, adding to the flavor.

Palitaw (Glutinous Rice Dumplings) is a small, flat Filipino rice cake coated with grated coconut, sugar and sesame seed. They are made from malagkit (sticky rice) washed, soaked, and then ground. Scoops of the batter are dropped into boiling water where they float to the surface as flat discs - an indication that they're done.

Information Courtesy of Wikipedia

This is definitely one of my all time favorite Filipino rice cake dessert mainly originated from the lavish coconut filled province of Bicol region. It is a special rice cakes with coconut curdled caramel on top of it. You can surely forget your name in your every bite!

Ingredients in making Filipino Biko Rice Cake Dessert Recipe

2 cups of Glutinous rice (sticky rice)
3/4 cup of sugar
3 1/2 cup of coconut milk
1/8 lb. butter
1 egg, beaten

Topping:

1 can (15 oz.) condensed milk
3/4 cups rich coconut milk
2 to 3 tbsp. flour for quick thickening

Procedure

First of all, grate and squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out (rich milk) for topping. Dilute the rest of the coconut milk to make 3 1/2 cups. Or use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest to make 3 1/2 cups. Then, boil rice and coconut milk in a heavy pot stirring constantly to keep from burning (about 15 to 20 minutes). When the rice is done and almost dry, lower the heat and add the sugar and butter. Mix well and set aside. When cool, add the egg. Lastly, spread the rice mixture in a well buttered Pyrex dish (11 3/4 x 7 1/2 x 1 3/4 inch) and bake in a preheated 300 degree oven for 20 minutes.

Recipe Courtesy of Pinoyrecipe.net

For the Toppings: Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes). Pour topping over rice mixture in dish.

This is for all the mango lovers out there! You should definitely try this refreshing Thai sweet Mango Sticky Rice Recipe that will tickle your taste buds.

Ingredients in making Thai Mango Sticky Rice Dessert Recipe

1 cup Thai Sweet Rice
1 3/4 cups water
1-2 ripe mangoes, cut into bite-size pieces or 1 pkg frozen mango
1/4 cup + 1 Tbsp. brown sugar (or substitute maple syrup)
1 can good-quality coconut milk
1/4 tsp. + pinch of salt
2 tsp. coconut flavoring
1 tsp. vanilla
2 tsp. cornstarch or arrowroot powder dissolved in 2 Tbsp. water

Procedure

First off you need to do, soak the sweet rice (glutinuous rice) in 1 cup water for 20 minutes, or up to 1 hour. Then the sticky rice can be steamed or made in a pot. To make it in a pot, do not drain. Add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot. Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low (#2.5 to 3 on the dial).

Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes. Now you are ready to make the sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you're ready to use it.

To Make the Sauce
Warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt, 1 tsp. coconut flavoring (optional) and 1 tsp. vanilla flavoring over medium heat (5 minutes). Add cornstarch (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. Tip: Try not to boil the sauce, or you will lose that wonderful coconut flavor. Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk.

Makes about 2-4 servings.

Recipe Courtesy of About.com

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