We love horchata so much that at the start of the year, we scoured all the Mexican joints we could think of to find the best one.
We use sticky rice for this version, the type of rice used to make kakanin (or rice cakes)—an overnight soak of uncooked rice is the general first step to making horchata. After a good soak, drain the rice and toss it in the blender with a fresh cup of water and all the delicious dallas filipino restaurant ingredients that make palitaw w
- Serves: 2 people
- Active time: 15 minutes
- Total time: 12 hrs 15 minutes
- Difficulty: Easy
- 1 cup sticky rice (uncooked)
- 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
- Take the uncooked rice and soak in water overnight.
- The following day, drain the rice and add to a blender with the water, coconut cream, milk, white sugar, ice, and 2 tbsp. of the sesame seeds.
- Blend until smooth and serve.
- If a smoother texture is desired, strain the horchata into a pitcher before serving.