Filipino-style Ofelle di Parona

Ingredients

In this Filipino adaptation of Ofelle di Parona, we replace some of the original Italian ingredients with Filipino counterparts to infuse the dish with local flavors. Instead of using plain water, we use coconut milk to add a touch of sweetness and creaminess. Additionally, we incorporate Filipino spices such as garlic and ginger to enhance the overall taste. The cooking technique remains similar, with the cakes being pan-fried to achieve a crispy texture. We alse have the original recipe for Ofelle di Parona, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 cups (400g) glutinous rice flour 2 cups (400g) glutinous rice flour
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 cup (75g) cooked and shredded chicken 1/2 cup (75g) cooked and shredded chicken
• 1/2 cup (75g) cooked and minced pork 1/2 cup (75g) cooked and minced pork
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1/4 teaspoon salt 1/4 teaspoon salt
• Cooking oil, for frying Cooking oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 7g
• Carbohydrates (total, sugars): 60g, 25g
• Protein: 8g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the coconut milk, glutinous rice flour, brown sugar, water, garlic, ginger, and salt. Mix well until the batter is smooth and free of lumps.
2. 2.
   Add the shredded chicken and minced pork to the batter. Stir until the meats are evenly distributed.
3. 3.
   Heat a non-stick pan over medium heat and add a generous amount of cooking oil.
4. 4.
   Scoop about 1/4 cup of the batter and drop it onto the hot pan. Flatten the batter slightly to form a round cake.
5. 5.
   Cook the rice cakes for about 3-4 minutes on each side, or until they turn golden brown and crispy.
6. 6.
   Remove the cooked rice cakes from the pan and drain them on a paper towel to remove excess oil.
7. 7.
   Repeat the process with the remaining batter until all the rice cakes are cooked.
8. 8.
   Serve the Filipino-style Ofelle di Parona warm and enjoy!

Treat your ingredients with care...

• Glutinous rice flour — Make sure to use glutinous rice flour specifically, as it gives the rice cakes their characteristic chewy texture.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Garlic and ginger — Freshly minced garlic and grated ginger will provide the best flavor to the rice cakes.
• Shredded chicken and minced pork — Use cooked and seasoned meats for the best taste. Leftover roasted or grilled chicken and pork work well in this recipe.

Tips & Tricks

• For added flavor, you can marinate the shredded chicken and minced pork in soy sauce and calamansi juice before adding them to the batter.
• If you prefer a sweeter version, you can increase the amount of brown sugar in the batter.
• Serve the rice cakes with a dipping sauce made from vinegar, soy sauce, and chopped chilies for an extra kick of flavor.
• These rice cakes are best enjoyed fresh and warm, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• To reheat the rice cakes, simply pan-fry them again until they are heated through and crispy.

Serving advice

Serve the Filipino-style Ofelle di Parona as a snack or dessert. They are perfect for sharing with family and friends during special occasions or as a delightful treat any time of the day.

Presentation advice

Arrange the rice cakes on a platter and garnish them with freshly grated coconut or toasted sesame seeds for an attractive presentation. Serve them with a side of the dipping sauce and some sliced tropical fruits for a complete Filipino experience.