Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes
- 4 cups of rice flour ( galapong ).
- 2 cups of sugar.
- 2 tablespoons of baking powder.
- 2 cups of milk
- 2 or 3 cups of water
- Half a cup of melted butter.
- 1 egg.
- Half a tablespoon of vanilla.
- To begin, sift the dry ingredients (rice flour and sugar) into a large mixing bowl.
- After that, the wet ingredients (milk, egg, and water) are added. Mix everything thoroughly until a uniform mixture is obtained. At this point, you can add the tapioca and coloring to achieve a more gelatinous texture.
- We prepare the small molds (the same ones used to make cupcakes) by smearing them with butter.
- The mixture is poured into the molds, filling them slightly more than halfway. On top, a slice of cheese is sprinkled.
- The filled molds are placed in the steamer and cooked for about 20 minutes. If you don't have a steamer, use a regular oven for 10 minutes at 180oC.
- After baking, the cakes are allowed to cool for a few minutes before being unmolded.
- They should be served hot, but they can also be served cold for dessert or coffee.
- These slightly fermented rice dough cakes are frequently served as an accompaniment to many traditional dishes, but they can also be served with tea or other infusions. They are prepared and consumed in nearly every region of the country.
Amount Per Serving Calories 514Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 50mgSodium 423mgCarbohydrates 94gFiber 2gSugar 40gProtein 7g