Ingredients with Measurements:
- 2 cups Tipuho (sticky rice)
- 2 cups water
- 1 can (13.5 oz) coconut milk
- 1/2 cup sugar
- 1/2 tsp salt
- 1 pandan leaf (optional)
Special equipment needed:
- Rice cooker
- Saucepan
Step-by-step instructions:
1. Rinse the Tipuho in cold water until the water runs clear. Drain and transfer to the rice cooker.
2. Add 2 cups of water to the rice cooker and let it soak for at least 30 minutes.
3. In a saucepan, combine the coconut milk, sugar, salt, and pandan leaf (if using). Heat over medium heat until the sugar has dissolved, stirring occasionally.
4. Pour the coconut milk mixture into the rice cooker and stir to combine with the Tipuho.
5. Cook the Tipuho in the rice cooker according to the manufacturer's instructions.
6. Once the rice cooker has finished cooking, let the Tipuho sit for 10 minutes before opening the lid.
7. Fluff the Tipuho with a fork and serve hot.
- Time:
Preparation time: 40 minutes
- Cooking time: 30 minutes
Temperature:
- Rice cooker temperature: varies by manufacturer
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 400
- Fat: 17g
- Carbohydrates: 60g
- Protein: 5g
- Fiber: 2g
- Sugar: 25g
- Sodium: 300mg
Substitutions for ingredients:
- Tipuho can be substituted with other types of sticky rice.
- Pandan leaf can be substituted with vanilla extract.
Variations:
- Add sliced mango or banana on top of the Tipuho before serving.
- Use brown sugar instead of white sugar for a deeper flavor.
- Add a pinch of cinnamon or nutmeg to the coconut milk mixture for a spiced version.
Tips and tricks:
- Soaking the Tipuho before cooking helps to soften the rice and improve the texture.
- Fluff the Tipuho with a fork gently to avoid breaking the grains.
- Use a non-stick rice cooker or spray the rice cooker with cooking spray to prevent sticking.
Storage instructions:
- Store any leftover Tipuho in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Tipuho in the microwave or on the stovetop with a splash of water or coconut milk to prevent drying out.
Presentation ideas:
- Serve the Tipuho in individual bowls or on a platter.
- Garnish with toasted coconut flakes or chopped nuts.
Pairings:
- Serve with fresh fruit or a fruit salad.
- Pair with a hot cup of tea or coffee.
Suggested side dishes:
- Grilled chicken or fish
- Steamed vegetables
Troubleshooting advice:
- If the Tipuho is too dry, add a splash of coconut milk or water and stir gently.
Food safety advice:
- Make sure to store any leftover Tipuho in the refrigerator and consume within 3 days.
Food history:
- Tipuho is a traditional Filipino dessert made from sticky rice and coconut milk.
Flavor profiles:
- Sweet, creamy, and slightly nutty.
Serving suggestions:
- Serve hot as a dessert or snack.
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Region: Philippine