Macanese Simmered Rice Cake

Macanese cuisine is a delightful fusion of Portuguese and Chinese influences, creating a unique and flavorful palate that reflects the rich cultural tapestry of Macau. One such traditional dish that captures the essence of this blend is the Macanese Simmered Rice Cake. Known for its comforting flavors and rich history, this dish exemplifies the harmonious marriage of East meets West.

History of Macanese Simmered Rice Cake

The roots of Macanese Simmered Rice Cake date back to the Age of Exploration. When Portuguese sailors and traders arrived in Macau, they brought with them their culinary traditions, which eventually melded with local Chinese practices. This rice cake, or "Bolo de Arroz" in Portuguese, evolved through generations to include local ingredients, offering a testimony to the adaptability and innovative spirit of Macanese chefs. Its base ingredient, rice, is a staple in both cultures, symbolizing a cultural and culinary crossroads.

Ingredients

• Rice - 2 cups
• Water - 3 cups
• Coconut milk - 1 cup
• Brown sugar - 3/4 cup
• Vanilla extract - 1 teaspoon
• Cinnamon - 1 teaspoon
• Egg - 1 large, beaten
• Butter - 2 tablespoons
• Grated coconut (optional) - 1/2 cup
• Salt - 1/4 teaspoon

Preparation

Step 1: Preparing the Rice

Begin by rinsing the rice under cold water until the water runs clear. This step removes excess starch, which is crucial for achieving the desired texture of the rice cake. Drain the rice and set it aside. In a large pot, bring 3 cups of water and a pinch of salt to a boil over medium heat. Add the rinsed rice to the pot, reduce the heat to low, cover, and let it simmer. Stir occasionally to prevent the rice from sticking to the bottom. This process should take about 15-18 minutes, or until the rice is tender and has absorbed most of the water. For precise timing, you can use a cooking timer.

Step 2: Incorporating Flavors

Once the rice is cooked, remove it from heat and let it cool for a few minutes. In a separate saucepan, combine the coconut milk, brown sugar, and vanilla extract. Cook over low heat, stirring continuously until the brown sugar has dissolved completely, yielding a sweet, aromatic mixture. Pour this over the cooked rice, mixing well to coat the grains evenly. Allow it to sit so the flavors meld.

Step 3: Baking the Rice Cake

Preheat your oven to 350°F (175°C). Grease a baking dish with butter to prevent sticking. Stir the beaten egg into the rice mixture, ensuring it is evenly distributed. Transfer the mixture into the prepared dish, spreading it out evenly with a spatula. Sprinkle a generous amount of cinnamon on top for added flavor and aroma. Optionally, you can also add grated coconut for a tropical twist.

Bake for 30-35 minutes or until the top is golden brown and slightly crispy—check using a cooking timer if necessary. Remove from the oven and allow it to cool slightly before serving.

Enjoying Macanese Simmered Rice Cake

This cake can be enjoyed warm or at room temperature. It’s perfect as a dessert or an afternoon snack paired with a cup of tea or coffee. The delightful blend of coconut milk, cinnamon, and brown sugar makes it irresistible. Moreover, the textured layers—soft rice under a slightly crispy top—offer a wonderful contrast with each bite.

Whether you’re savoring it alone or sharing this traditional dish with friends and family, the Macanese Simmered Rice Cake is sure to transport you to the vibrant streets of Macau, filling your senses with its storied flavors.