Hello everyone!! 🙂
Have a great and blissful day to all!!
Let's have some yummylicious "Yema Ube Rice Cake" this Holy Week.
We always observed this Filipino tradition during Holy Week, especially on Good Friday, to abstain from eating a full meal. We usually have "binignit", but yesterday I decided to make a yema ube rice cake for a change. And I'm glad that my family really loves it. I saw how delighted they are in every bite of it and said, “Can I still have some more..?” 🥰 I myself really love the taste too, and I would surely make another one for my family soon and maybe with a little twist.
So, here's how I did it.
Yummylicious Yema Ube Rice Cake
INGREDIENTS:
- Glutinous Rice
- Fresh Coconut Milk
- Condensed Milk (Ube Flavor and Natural Flavor)
- Evaporated Milk
- Creamer
- Cheese
- Vanilla Extract
- Salt
- Sugar(optional)
- Water
- Cornstarch
PREPARATION AND COOKING PROCESS:
Extract the coconut milk from fresh coconut meat twice. Separate the first extract from the second extract of coconut milk. Set them aside.
Wash the glutinous rice thoroughly. I have 7 cups of glutinous rice, then I also put 7 cups of the second extract of coconut milk for cooking. I cooked it using the rice cooker.
After cooking the glutinous rice, set it aside and let it cool a bit while preparing the liquid mixture.
In a clean, dry pan or cooker, pour the first coconut extract and bring it to a boil over low to medium heat by constantly stirring to avoid overflowing and curdling. Then add a pinch of salt to taste.
Add the ube condensed milk. Continue stirring and add 1 tbsp of vanilla extract to enhance the flavor and aroma. Continue cooking until it becomes a bit thicker. (I did not add sugar to not make it extra sweet.)
Then, gradually add the cooked glutinous rice. Mix them well to balance the coating of the ube mixture into the glutinous rice. After mixing well, turn off the heat and transfer the ube glutinous rice cake in any container you like. Cover the container and set aside.
Now let's make the cheesy yema toppings.
Turn on the heat of the cooker, add the evaporated milk, then the creamer and condensed milk. Mix them well together by continuously stirring it. Then add a little slurry (I used 3tbsp of evaporated milk and 1 tbsp of cornstarch) Continue mixing them until it thickens, then add some grated cheese and mix.
Turn off the heat and then pour the mixture over the glutinous rice cake for toppings, and then sprinkle some grated cheese on top.
And there you have it!!!
It's truly delish that my daughter @tegoshei is planning to make a cake using an air fryer again, coz we don't have an oven yet. And she asked me to make this yema topping for her cake in the future.
It will be a mother-daughter collaboration soon. But well, we've always been partners in almost everything since she was still a kid. We’re that close like best friends.
That would be all for today, and I hope you like it too.
Let's spend time in prayer, reflection and meditation this Holy Week, even just at home. God bless dear fellow Hivers!! ❤🙏❤
