This "horchata" uses sticky rice, the type of rice used to make kakanin, or Filipino rice cakes. Unlike the cinnamon-spiced Mexican drink, this adaptation features palitaw's nutty toasted sesame and coconut flavors.
- 1 cup uncooked sticky rice
- 1 cup water
- 1 ½ cups coconut cream
- 1 cup milk
- ¾ cup white sugar
- 1 cup ice
- 3 tbsp toasted sesame seeds
- 1 tbsp shredded coconut
Add uncooked sticky rice to a bowl. Add water until the rice is submerged. Cover the bowl in plastic and let soak overnight in the fridge.
The following day, drain the rice of its soaking liquid. Add rice to a blender with water, coconut cream, milk, white sugar, ice, and 2 tablespoons of the sesame seeds. Blend until smooth. Transfer to a pitcher and serve over ice.
If you want a smoother texture, strain the horchata through cheesecloth.