Apigigi (Sweet Coconut Rice Cake)
A sticky rice and coconut cake sweetened with brown sugar, wrapped and steamed in banana leaves, giving it a fragrant, slightly smoky aroma. It is a common treat at fiestas and family gatherings.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 240 kcal
Equipment
- •Steamer
- •Banana leaves
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 8
- carbs
- 40
- protein
- 3
- calories
- 240
Instructions
- 1
Stir brown sugar into coconut milk over low heat until dissolved. Let it cool slightly.
- 2
Whisk in glutinous rice flour and grated coconut until a thick batter forms.
- 3
Pass banana leaf squares quickly over a flame or dip them in hot water until bendable.
- 4
Spoon some batter onto each leaf square. Fold into a packet and secure with a toothpick or string.
- 5
Place the packets in a steamer basket.
- 6
Steam over boiling water for 35-40 minutes until firm and cooked through.
- 7
Let the packets cool slightly before unwrapping and serving.
Chef's tips
Quickly warm banana leaves over a flame or in hot water so they bend easily without tearing.
Storage
Refrigerate wrapped cakes up to 3 days.
Reheating
Steam again for about 10 minutes to soften and warm through.
Common mistakes to avoid
- •Not soaking the rice flour mixture long enough, which leaves a gritty texture
- •Wrapping the packets too loosely, causing filling to leak during steaming
Serving suggestions
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