A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour , those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
8-474: Biko , also spelled bico , is a sweet rice cake from the Philippines . It is made of coconut milk , brown sugar , and sticky rice . It is usually topped with latik (either or both the coconut curds or the syrupy caramel-like variant). It is a type of kalamay dish and is prepared similarly, except the rice grains are not ground into a paste. They are also sometimes packaged and sold as suman . It
16-732: A common snack in the Philippines and Filipinos have created many different kinds. In Filipino , these rice-based desserts are also known as kakanin , which means "prepared rice." It is derived from the word kanin which is the Filipino word for rice. Rice cakes were also formerly known by the general term tinapay ( lit. ' fermented with tapay ' ), but that term is now restricted to mean " bread " in modern Filipino . Nevertheless, two general categories of rice cakes remain: puto for steamed rice cakes, and bibingka for baked rice cakes. Both are usually prepared using galapong ,
24-519: A steamer for 30 minutes. This rice mixture is then combined with coconut milk, salt, sugar and ginger juice and returned to the steamer for another 25 to 30 minutes. It is traditionally served as small patties and eaten very early in the morning with sikwate (hot chocolate). It is also commonly paired with ripe mangoes. Puto maya is characteristically al dente , compared to the mushier texture of biko . Biko can also be prepared with other common Filipino ingredients. Examples include ube-biko which
32-573: A viscous rice paste derived from grinding uncooked glutinous rice that has been soaked overnight. Galapong is usually fermented, as the old term tinapay implies. Some examples of traditional Filipino dessert rice cakes include: Some of these rice cakes can be considered savory. Putong bigas , the most common type of puto , for instance, is traditionally paired with the savory pig's blood stew dinuguan . Bibingka galapong can also be topped with meat or eggs. Aside from these, non-dessert rice cakes eaten as accompaniment to savory meals also exist,
40-826: Is also known as inkiwar in Ilocano Northern Luzon and sinukmani or sinukmaneng in the Southern Luzon area. In the Muslim regions of the Philippines, it is known as wadjit in Tausug ; wadit in Maranao ; and wagit in Maguindanao . A notable variant is puto maya in Cebuano -speaking regions of the Philippines. It is usually made from purple glutinous rice (called tapol ) soaked in water, drained and then placed into
48-624: Is made with ube (mashed purple yam ), and pandan biko which is made with pandan leaf extracts; these are characteristically deep purple and bright green, respectively. Rice cake Types of rice cake include: Burmese cuisine has a variety of snacks and desserts called mont made with various types of rice, rice flour and glutinous rice flour. Sweet Burmese mont are generally less sweet than counterparts in other parts of Southeast Asia, instead deriving their natural sweetness from constituent ingredients (e.g., grated coconut, coconut milk, glutinous rice, fruit, etc.). Rice cakes are
56-446: The invention of the iron pot. Now, there are hundreds of different kinds of Korean rice cake or "tteok" eaten year round. In Korea, it is customary to eat tteok guk (tteok soup) on New Year's Day and sweet tteok at weddings and on birthdays. It is often considered a celebratory food and can range from rather elaborate versions or down to the plain-flavored tteok. Rice cakes are chosen for particular occasions depending on their color and
64-447: The most widespread being the puso . In Indonesia rice cakes can be plain and bland tasting, and are often treated as a food staple, as an alternative to steamed rice . Numerous types of Indonesian kue (traditional cake) are made using glutinous rice or rice flour. They can be sweet or savoury. Varieties include: Steamed rice cake in an earthenware steamer was the oldest principal food for Koreans before sticky rice took over upon
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