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Goto typically uses glutinous rice (malagkit), but can also be made with regular rice boiled with an excess of water. It is prepared almost identically to arroz caldo. Rice is cooked with water infused with ginger, then garnished with toasted garlic, scallions, black pepper, and crumbled chicharon. They are served on individual bowls while hot.
Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough . It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan). Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of kakanin (rice cakes ...
Khao mu daeng is an individual rice (khao) dish made of steamed rice, topped with red pork (mu daeng), kun chiang, half boiled duck eggs (or half spiced corned eggs), and crispy fried streaky pork; served with sliced cucumbers and green shallots; and covered with sweet bean gravy.
Typically, you would bring the water to a boil first before adding the rice, but in this recipe, you bring the coconut milk, water, and rice all to a boil together. What results is a fantastic ...
Chongyang cake-- rice cakes consumed on Chongyang Day, an autumn holiday with traditions of paying respects to elders and ancestors; Ciba 糍粑 -- rice cakes made by mashing steamed glutinous rice common in southwestern China, with many variations; Coconut bar 椰汁糕 -- cold curds of coconut milk [2]