Dissolved salt & sugar into water then combine mixture into rice, let to steam for 20 minutes over high heat. Once its done, loosen the rice and divide into 6 portions, set aside to cool for 5 minutes.
Divide dough in half, roll with both hands to shape into an oblong. Nonetheless this stickyrice cake or glutinous rice cake with red bean paste, was indeed very delicious especially when taken fresh from the pan
No-Frills Recipes ... cooking, baking & excerpts on travel
I decided on Mexican inspired rice paper rolls. Fill a large bowl with cold water (the package on the rice paper instructs you to use warm water, but I find that it doesn’t work as well as using cold water)
Some of her bestsellers were the savory lumpia (fried spring rolls) accompanied with spicy vinegar dip, and sweet treats like turon (crispy banana rolls), banana-que (sugar-coated saba banana), maruya (banana fritters), kamote-que (sugar-coated sweet potatoes), karioka (sugar-glazed coconut balls), maja blanca (coconut pudding) and the ever timeless Palitaw (StickyRice Dumplings), which would never be complete without sago’t gulaman samalamig (pearl and jelly coolers) on the side
Fold sides over and tightly roll up. In bowl, soak rice vermicelli in hot water until tender, about 10 minutes. Soak rice paper wrappers, 1 at a time, in water until soft and pliable, about 1 minute. Repeat with remaining ingredients to make 12 rolls
There’s this heavy snack/meal (notice how I can blur the lines between the two), called “Matchang” (not to be confused with matcha green tea powder) that is essentially sticky/glutinousrice (malagkit), flavored with soy sauce and other chinese spices, with meat and a hard-boiled egg, wrapped in a banana leaf