Difficulty
EasyServings
2 servingsPrep Time
24 Hrs Active Time
15 MinsThis "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.
Ingredients
- 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
1
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.
2
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.
Notes
If you want a smoother texture, strain the horchata through cheesecloth.
