Grilled Tapuey Sticky Rice

A caramelized tribute to Filipino fermentation traditions

Where Ancient Brew Meets Modern Flame

Deep in the Cordillera mountains, Tapuey—a traditional Filipino rice wine—has been crafted for centuries, symbolizing community and celebration. This recipe reimagines that heritage, pairing its earthy, slightly sweet complexity with sticky rice and the bright acidity of Philippine blood orange. Grilled to perfection and glazed with a reduction of Tapuey, coconut sugar, and citrus, this dish bridges ancestral wisdom with contemporary technique.

"Tapuey isn't just a drink—it's liquid history. Reducing it into a glaze unlocks profound umami that honors the rice it's made from."

The magic lies in the interplay of flavors: the caramelized coconut sugar deepens Tapuey's natural ricey sweetness, while the orange’s tartness cuts through richness, creating balance. A pinch of salt amplifies every layer, from the smoky char of the grill to the sticky rice’s chew. This dish isn’t just food; it’s a conversation between past and present, fermented and fresh.

Tapuey, Philippine blood orange, and brown coconut sugar—the trifecta of flavor.

Ingredients

Serves 4–6

500g cooked sticky rice (formed into 6–8 palm-sized balls)
250g Tapuey (traditional Filipino rice wine)
50ml juice from Philippine blood orange (or similar citrus)
25g brown coconut sugar
1/4 tsp salt (plus extra for finishing)
Oil for grilling

Crisping the glaze over open flame for smoky depth.

Instructions

Make the Glaze: In a saucepan, combine Tapuey, orange juice, coconut sugar, and salt. Simmer over medium heat until reduced by half (15–20 minutes), stirring occasionally. It should coat the back of a spoon.
Prepare Rice Balls: Mold cooked sticky rice into compact balls (damp hands prevent sticking). Brush each generously with Tapuey glaze.
Grill: Heat a grill pan or skillet over medium-high. Lightly oil, then grill rice balls for 2–3 minutes per side, reapplying glaze as they cook, until charred and caramelized.
Finishing Touch: Sprinkle with a pinch of flaky salt to enhance the sweet-savory contrast. Serve immediately while the exterior is crisp and the center remains pillowy.