Gluten-Free Filipino Brunch: Tropical Fruit Salad and Bagoong Rice Cakes
A flavorful filipino brunch perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 2 cups gluten
- free short grain rice
- 1 cup bagoong (fermented fish paste)
- 4 ripe mangoes, peeled and sliced
- 4 kiwi fruits, peeled and sliced
- 2 bananas, sliced
- 1 pineapple, chopped
- 1/2 cup coconut milk
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1 tablespoon oil
Instructions
- Rinse and cook the gluten free short grain rice according to package instructions. Set aside.
- In a large bowl, combine cooked rice, bagoong, coconut milk, brown sugar, and salt. Mix well until all ingredients are fully incorporated.
- Using wet hands, form small, round rice cakes and set them aside.
- Heat oil in a non stick pan and pan fry the rice cakes for 2 3 minutes on each side or until golden brown and crispy. Remove from heat and let them cool. e) Arrange tropical fruit salad ingredients in a large serving dish, ensuring a vibrant display of colors. f) Place the cooked bagoong rice cakes around the edge of the fruit salad. g) Serve immediately.
Chef’s Insight
The combination of sweet and salty flavors in this dish is truly unique to Filipino cuisine, making it an unforgettable brunch experience.
Notes
This recipe is gluten-free and can be easily adjusted for vegetarian or vegan diets.