While “Patuti” isn’t a specific Filipino rice cake, it likely refers to kakanin, the beloved category of traditional rice-based delicacies in the Philippines. These treats are a staple in Filipino culture, enjoyed during celebrations, holidays, or as everyday snacks.
What is Patuti
Filipino rice cakes, or kakanin, are a diverse group of desserts and snacks. They are typically made with glutinous rice or rice flour, often combined with coconut milk and sugar. These treats hold a special place in Filipino culture and have a distinct sticky and chewy texture. While some are subtly sweet, others are richly sweet, and some can even be savory. Kakanin come in various forms and shapes, reflecting regional culinary traditions.
Ingredients for Patuti
The main ingredients for Filipino rice cakes are glutinous rice, coconut milk, and sugar. Glutinous rice provides the chewy texture, while coconut milk adds a rich, creamy flavor and helps bind the ingredients. Brown sugar is often used for its molasses-like richness. Optional additions include pandan leaves for aroma or a pinch of salt to balance sweetness.
How to Make Patuti
Making a Filipino sticky rice cake involves cooking glutinous rice with coconut milk and sugar until it reaches a thick, sticky consistency. The process typically starts by rinsing glutinous rice, then simmering it with water and some coconut milk until partially cooked. This rice is then combined with more coconut milk and brown sugar in a separate pan, continuously stirred over medium heat until tender and sticky. Once thickened, it’s transferred to a dish, often lined with banana leaves, and allowed to set. Some variations include baking or steaming for a firmer texture, or adding a caramelized coconut topping called latik.
Tips and Variations
For optimal texture, cook glutinous rice until tender and sticky, avoiding mushiness or graininess. Rice cakes can be stored at room temperature for a day or two, or refrigerated to extend freshness, though refrigeration may alter texture. Gentle reheating can restore softness. Filipino rice cakes have many regional variations. Popular types include Biko, a sweet sticky rice cake often topped with latik, and Puto, a steamed rice cake that can be plain or flavored, sometimes with cheese. Other variations use natural colorings or additional ingredients like fruit or root crops, creating unique flavors and appearances.