Putong Bigas With Gata Recipe

Jennifer Segal

15 May, 2024

Indulge in a tropical delight with our Putong Bigas with Gata recipe. Sweet, sticky, and coconut-infused, it's Filipino dessert heaven!

Putong Bigas With Gata

Publisher: Crisp Recipe
Cuisine: Filipino
Category: Dessert
Prep Time: 30 minutes
Cook Time: 25 minutes
Yield: 14
Calories: 150 calories

"Putong Bigas with Gata" is a delightful and traditional Filipino dessert that combines glutinous rice (malagkit) and coconut milk (gata) to create a sweet and creamy treat. This dessert is not only beloved in the Philippines but also enjoyed by people with a sweet tooth around the world. The name "Putong Bigas" roughly translates to "rice cakes" in English, and "Gata" refers to the rich, creamy extract from grated coconut.

The preparation of Putong Bigas with Gata begins by cooking glutinous rice with coconut milk and brown sugar, resulting in a sweet, sticky, and aromatic mixture. The rice cakes are then wrapped in wilted banana leaves, which adds a unique flavor and aroma to the dessert. These small parcels are steamed until the rice is fully cooked and has absorbed the flavors of the coconut milk and sugar.

This dessert encapsulates the essence of Filipino cuisine, which often features the delightful combination of coconut and rice. Putong Bigas with Gata can be enjoyed as a snack, a dessert, or even during special occasions and celebrations. It's a symbol of Filipino hospitality and the love for sweet treats that brings people together. The rich and creamy flavors, combined with the soft and chewy texture of the glutinous rice, make it a true Filipino favorite.

Recipe

Discover the magic of Putong Bigas with Gata – a Filipino delight that marries sweet, creamy coconut with sticky rice. Irresistible flavors await!

Ingredients

2 cups glutinous rice (malagkit)
2 cups coconut milk (gata)
1 cup brown sugar
Banana leaves (for lining)
Water for steaming

Method Instructions

Cut banana leaves into small rectangles and quickly pass them over an open flame to wilt them. This will make the leaves more pliable and will also add a subtle smoky flavor.
Wash the glutinous rice and drain it.
In a large pot, combine the rice and coconut milk.
Cook the rice over low heat, stirring constantly until the mixture thickens.
Add the brown sugar to the glutinous rice and coconut milk mixture.
Continue stirring until the sugar is fully dissolved and the mixture thickens further. The rice should be sticky and sweet.
Take a piece of wilted banana leaf and place about two tablespoons of the sticky rice mixture in the center.
Fold the banana leaf to form a small rectangular package. Make sure it's secure but not too tight as the rice will expand when steamed.
Repeat this process with the remaining mixture.
Arrange the wrapped rice packages in a steamer.
Steam for about 20-25 minutes or until the rice is fully cooked and has absorbed the coconut milk and sugar.
Allow the Putong Bigas with Gata to cool slightly before serving.
You can serve them as is, or you can add some grated coconut on top for extra flavor.
Enjoy your homemade Putong Bigas with Gata!

Recipe Video

Putong Bigas With Gata

This is a video about Putong Bigas With Gata.

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Recipe Tags: Putong Bigas With Gata, Putong Bigas With Gata Recipe, Recipe

Servings

Serving Putong Bigas with Gata is simple and delicious. Here's how to do it:

Unwrap the Rice Cakes: Carefully unwrap the individual rice cakes from the banana leaves. You can discard the banana leaves as they were mainly used for cooking and imparting flavor.
Plate Them: Place the unwrapped Putong Bigas on a serving platter or individual dessert plates. You can arrange them neatly, as they look lovely when presented together.
Optional Garnish: For an extra touch of flavor and presentation, you can add some grated or desiccated coconut on top of the rice cakes. This enhances the coconut flavor and adds a bit of texture.
Enjoy: Putong Bigas with Gata can be served warm or at room temperature, depending on your preference. They are typically enjoyed as a sweet treat or dessert. You can eat them with your fingers or use a fork or spoon.
Pairing: Many people like to enjoy Putong Bigas with Gata with a cup of hot tea, coffee, or even more coconut milk if you want to enhance the coconut flavor further.

Tips

Use Quality Ingredients: Ensure you use fresh and high-quality glutinous rice and coconut milk. The better the ingredients, the tastier your rice cakes will be.
Properly Wilt the Banana Leaves: To make the banana leaves pliable, quickly pass them over an open flame. Be careful not to burn them, just soften and wilt. This adds a unique aroma and makes them easier to work with.
Stir Constantly: When cooking the glutinous rice and coconut milk, stir constantly to prevent sticking and ensure even absorption of flavors.
Adjust Sugar to Taste: The amount of brown sugar can be adjusted to your preferred level of sweetness. Add more or less sugar according to your taste.
Don't Overfill the Banana Leaves: When wrapping the rice cakes, avoid overfilling the banana leaves, as the rice will expand during steaming. Leave enough room for it to puff up without bursting.
Steam with Care: Steam the rice cakes for the recommended time. Be cautious about steam escaping as it can burn. Make sure the steamer is well-covered.
Serve Fresh: Putong Bigas with Gata is best enjoyed fresh. If you have leftovers, store them in an airtight container and re-steam to refresh before serving.
Get Creative: Feel free to get creative with your presentation. You can add toppings like grated coconut or even a drizzle of coconut syrup for extra flavor and appeal.
Adjust Serving Size: You can easily adjust the portion size to your needs. This recipe can be halved or doubled depending on the number of servings you require.

Ingredient Substitutes

If you need to substitute some ingredients for Putong Bigas with Gata, you may consider the options below:

Glutinous Rice: If you can't find glutinous rice, you can substitute it with regular short-grain rice. While the texture won't be the same, it can work as a substitute in a pinch. You may need to adjust the cooking time and liquid amounts since regular rice will absorb more liquid.
Coconut Milk: If you don't have coconut milk, you can use cow's milk or almond milk as a dairy-free alternative. Keep in mind that this will change the flavor, but it can still result in a tasty dessert.
Brown Sugar: You can replace brown sugar with white sugar, palm sugar, or even honey. The choice of sweetener will affect the flavor, so adjust the quantity to taste.
Banana Leaves: If you can't find banana leaves, you can use parchment paper as a substitute for wrapping the rice cakes. It won't impart the same smoky flavor as banana leaves but will serve the purpose of keeping the rice cakes together during steaming.
Coconut Toppings: If you don't have grated coconut for topping, you can skip this or use shredded coconut. Some people even use coconut flakes or toasted coconut for added texture and flavor.