I do not know what this Blizzard can do, but I missed eating Akay-Akay with hot coffee in this kind of weather. Okay, for those who do not know this malagkit delicacy, it is another rice cake we especially love in Bulacan. It is also known as Tibok-Tibok in another province. I have been looking for a recipe on how to do it. it is made of glutinous rice rolled into ball with a sweet monggo filling cooked in coconut milk. If I remember it right, there are two recipes elsewhere. Luckily for me, my mother saw how it was made from scratch when she attended a birthday party for my niece. She did not have the exact measurements for the ingredients of course. But just the knowledge of how it can be made is enough for me to try it. So, my wonderful readers; bear with me on this one. This is going to be semi-homemade Akay-Akay my style. Yes, I was again at my favorite Asian store and saw this package of rice balls with red bean. And it got me to thinking, hmmm! Maybe, I can use it to make Akay-Akay.
The instructions on how to prepare the package of rice balls with beans is basically just boiling it with water and once it floats to the surface it is ready to serve. It is the same way you would prepare the glutinous rice filled with monggo only you cook it with coconut milk mixed with water. Again, this is semi-homemade so I am using a package or rice balls with red bean filling and a can of coconut milk. For the recipe of Akay-Akay from scratch, I will try to do it next time and I promise to post it here when I make it.
Pardon the photos herein, with this snowstorm I could not get a good lighting as much as I want to use natural light, it is just impossible. Okay, to begin with the recipe. I cooked the rice balls on a mixture of coconut milk and water over medium high heat on a small pot. After at least 15 minutes, the rice balls finally floated. Make sure to check on them every few minutes to make sure it does not stick to the bottom of the pot and be careful so you will not break the rice balls. After it has floated, scoop them one at a time and arrange them in a muffin pan. Leave the coconut sauce in the pot. Usually, in Bulacan Akay-Akay are served on small rectangular foil pans, since I do not have them I used my muffin pan and it worked for me. Now to the coconut mixture on the pot, I added 2 teaspoons of glutinous rice flour and let it simmer till it thickened. Set aside. Final process, I added the thickened coconut mixture to the arranged rice balls and put it in a preheated oven. Watch your Akay-Akay here. Our ovens may not be the same, kindly check Akay-akay every few minutes to prevent it from burning. you just want the top to brown not burned! Let me know how it went, now you can make Akay-Akay when you want it!
- 1 package rice balls with red beans
- 1 can coconut milk
- 2-3 tbsp. sugar
- ½ cup water
- Preheat oven at 350 degrees Fahrenheit.
- In a small pot over medium high heat, add 1 cup coconut milk and water.
- Add the rice balls, stir occasionally and gently to prevent sticking at the bottom.
- Once it had float, it is ready(took me around 15 minutes).
- Scoop the rice balls and arrange them in a pan. Leave the coconut milk and water mixture in the pot.
- To the coconut milk mixture, add 2 teaspoon glutinous rice flour to thicken the sauce.
- Once it has thicken, transfer it to the pan with rice balls. Place the muffin pan with rice balls in a cookie sheet and set aside.
- In a preheated oven(350 degrees Fahrenheit), place the cookie sheet with the pan with rice balls and bake till the top brown about 5-10 minutes. Do not burn.
- Remove from oven, serve warm with your favorite drink. Enjoy!