Filipino Flat Rice Cake with Sesame and Coconut

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A beloved Filipino merienda treat made from soft, chewy glutinous rice discs that are boiled until tender, then rolled in toasted sesame seeds, sweet grated coconut, and sugar. Each bite is pillowy, nutty, and lightly sweet with a delicate coconut aroma.

Nutrition Facts

Per serving (estimated)

• 370 kcalCalories
• 8 gFat
• 4 gSaturated Fat
• 70 gCarbs
• 3 gFiber
• 22 gSugar
• 5 gProtein
• 85 mgSodium
• 150 mgPotassium
• 60 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the rice cakes

• 1 1/2 cups glutinous rice flour
• 1/2 cup warm water
• 1/4 teaspoon fine salt
• 1 teaspoon neutral oil (for shaping)

For the sesame-coconut coating

• 1 cup fresh grated coconut (or unsweetened desiccated)
• 1/2 cup granulated sugar
• 1/4 cup white sesame seeds, toasted
• Pinch of salt

Directions

1. In a large mixing bowl, whisk together the glutinous rice flour and salt. Gradually pour in the warm water while mixing with your hands or a wooden spoon until a soft dough comes together.
2. Turn the dough onto a lightly floured surface and knead for 3-4 minutes until smooth, pliable, and no longer sticky. Add a teaspoon of oil and continue kneading for 30 seconds to keep it from sticking.
3. Divide the dough into 12 equal pieces (about 35 g each). Roll each piece into a smooth ball between your palms, then press down to form a disc about 1/4-inch thick and 2 1/2 inches across.
4. Bring a wide pot of water to a vigorous boil. Gently slide 4-5 discs into the boiling water without crowding the pot.
5. Cook the discs for 2-3 minutes; they are ready when they float to the surface and look slightly translucent. Remove with a slotted spoon and place on a clean plate to drain briefly.
6. While the cakes cook, combine the grated coconut, sugar, toasted sesame seeds, and a pinch of salt on a wide shallow plate. Mix well with your fingers so the sugar is evenly distributed.
7. Roll each warm rice disc in the coconut-sesame-sugar mixture, pressing gently so both sides are generously coated. Place finished cakes on a serving plate.
8. Serve the rice cakes warm or at room temperature, ideally the same day they are made.
9. Repeat the boiling and coating process with the remaining dough, refreshing the boiling water if it becomes cloudy.

Cook’s Notes

• Use fresh grated coconut for the best aroma and texture; if using desiccated, rehydrate it with 2 tablespoons of warm water first.
• Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden, watching carefully to prevent burning.
• For a more traditional flavor, lightly toast the grated coconut in a dry pan for 1-2 minutes before mixing with the sugar and sesame.
• Cook the cakes in small batches so the water stays at a rolling boil and the discs cook evenly without sticking together.
• Store leftover cakes in an airtight container at room temperature for up to 1 day; revive them by steaming briefly before serving.

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