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Loading...A beloved Filipino merienda classic, this chewy steamed rice cake gets a vibrant sunset hue from annatto seeds and a bright citrus lift from fresh orange zest. Crowned with lightly sweetened grated coconut, it is bouncy, glossy, and the perfect partner to a cup of afternoon coffee or salabat.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 small cakes
Nutrition Facts
Per serving (estimated)
- 290 kcalCalories
- 7 gFat
- 4 gSaturated Fat
- 56 gCarbs
- 3 gFiber
- 25 gSugar
- 3 gProtein
- 105 mgSodium
- 150 mgPotassium
- 30 mgCalcium
- 1.5 mgIron
- 4 mgVitamin C
- 25 mcgVitamin A
Ingredients
For the orange rice cake batter
- 1 cup rice flour
- 1/2 cup tapioca starch
- 3/4 cup packed dark brown sugar
- 1 1/4 cups water
- 1 tablespoon annatto (achuete) seeds, steeped in 1/4 cup hot water and strained
- 1 teaspoon finely grated orange zest
- 1 teaspoon lye water (or 1/2 teaspoon baking soda)
- 1/4 teaspoon fine sea salt
Rice flour
Tapioca starch
Dark brown sugar
Water
Annatto seeds
Orange zest
Lye water
Fine sea saltFor the coconut topping
- 1 cup freshly grated mature coconut
- 1 tablespoon coconut sugar or brown sugar
- 1/8 teaspoon salt
- 1 tablespoon coconut milk, optional for richer flavor
Grated mature coconut
Coconut sugar
Salt
Coconut milkDirections
Steep the annatto seeds in 1/4 cup hot water for 10 minutes, then strain to capture the deep orange liquid; discard the seeds.
In a large bowl, whisk rice flour, tapioca starch, brown sugar, and salt with 1 1/4 cups water until smooth and completely free of lumps.
Stir in the annatto water, orange zest, and lye water (or baking soda); mix until the batter is a uniform bright orange, then strain through a fine sieve.
Prepare a steamer over medium-high heat and lightly grease four 3-inch silicone molds or metal muffin cups with neutral oil.
Pour the batter into each mold, filling about three-quarters full to leave room for expansion.
Steam uncovered for 20 to 25 minutes, until the cakes are set, springy to the touch, and a toothpick inserted in the center comes out clean.
Meanwhile, toss the grated coconut with sugar, salt, and coconut milk (if using); set aside to mellow.
Remove the molds from the steamer and let the cakes cool for 5 minutes before carefully unmolding onto a plate.
Top each warm cake with a generous spoonful of the sweetened coconut and serve immediately.
Cook’s Notes
- Lye water (lihia) gives the signature bouncy chew; baking soda is a gentler substitute but yields a slightly softer texture.
- Always strain the batter through a fine sieve for the smoothest, glossiest finish without flour pockets.
- Grease molds thoroughly or use silicone cups for easy, tear-free unmolding.
- Cover leftover cakes with a clean kitchen cloth rather than plastic to keep the surface soft and not gummy.
- For a more pronounced citrus note, replace 2 tablespoons of the batter water with fresh orange juice.
