From the recipe collection
Siggagga
A Cagayan whole-grain sticky-rice cake baked with coconut milk and muscovado, then finished with laro or cheese.
- Prep time
- 25 min plus soaking
- Cook time
- 45–55 min
- Yield
- Makes 16 pieces
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Ingredients
Tick ingredients as you prepare.
Method
- Cook the soaked rice with 1 1/2 cups coconut milk, muscovado or issi, and salt until three-quarters tender and the liquid is absorbed.
- Work in the butter or coconut oil until evenly absorbed, then leave the sticky grains to cool for 10 minutes before shaping or topping.
- Heat the oven to 180°C (350°F).
- Line a shallow pan with banana leaves and spread in the rice evenly, keeping the layer about 3 cm thick.
- Spread the remaining coconut milk over the surface and scatter with laro or latik curds and brown sugar.
- Bake for 30–40 minutes, until the top is browned in patches and the grains at the centre are fully tender.
- If the top colours before the rice is done, cover loosely with foil and continue baking.
- Rest for 20 minutes before cutting.
