Rice Pudding

While rice pudding may not be a pure Kapampangan dish, it can be related to the biko rice cakes that we have been cooking here in Pampanga since time immemorial. The rice pudding in this recipe is a personal recipe for Mely’s Rice Pudding in Masantol, which is very famous in the province. It’s one of the delectable Kapampangan foods that is timeless and always available for any family of any social class.

Dr. Catherine Jane Y. CAYLAO

MASANTOL

Suam Mais Rice Pudding

PAN 8-10

malagkit rice ebun (eggs) evaporated milk condensed milk ginataang ngungut (coconut milk) asuka (brown sugar) butter cheese dalayap (lime)

The first process is to boil the malagkit rice, just like conventional rice. After it’s done, let it cool down. Mash this until it achieves a soft, malleable consistency, then set it aside.

The kiping is the hardened caramel on top of the rice pudding that makes it more enticing.

DIFFICULT 5 HOURS

To make it, use brown sugar. 3 cups of sugar is enough to cover the top of the 1 kilo of rice pudding. Add 2 cups of water to the sugar and boil until the water evaporates and the sugar is caramelized. Set this aside as it will be poured on top of the rice pudding later.

In another pot, beat 22 to 25 eggs. This will be enough for 1 kilo of malagkit rice. Add about 3 cups each of the evaporated milk and the condensed milk. Add 1 to 2 cups of the gatang ngungut, 2 cups of asuka, 1 pack of butter and 1 pack of cheese. Mix these well, to create a thick liquid. Mix this thick liquid into the mashed malagkit rice until everything is well combined.

Cook this over a low fire until it boils, then pour it into a large container for serving. We usually use what they call in Kapampangan, lianera. Pour the caramel kiping on top of the pudding and put the lianera in the oven for a few minutes to harden the caramel.

During my school days, my friends called me “Alice Kamatis” (just rhyming the words).I was usually first in line during assembly for Monday flag ceremony.. I’ll let you figure out why. My ambition was to be a lawyer, to defend and protect others in court But, as it turned out, I became a doctor. It was the same intention, but in a different way, to defend and protect others from illness. I am married to Masantoleno, Dr Ken Caylao. I learned to appreciate this town’s specialty foods, such as kubang bibi, among others. I also learned the heritage cuisine of the town, the native version of rice pudding, through his aunt, Darang Mely. Her version is the renowned Pudding ning Masantol. I value life by balancing love of God, family and my employees in Apalit Doctors Hospital. For me, loyalty and commitment are very important.