satelee

Satelee is a type of fermented rice cake originating from the Philippines. It is typically made from glutinous rice that is ground and then allowed to ferment for a period ranging from a few days to a week. This fermentation process develops a distinctive sour taste and a slightly chewy texture.

The preparation of satelee often involves steaming the fermented rice dough. It can be served in various ways, commonly pan-fried until slightly crispy on the outside and soft on the inside. Satelee can be enjoyed as a standalone snack or as an accompaniment to savory dishes. It is sometimes paired with sweet sauces or dips, such as coconut milk with sugar, or served with meat dishes.

The flavor profile of satelee is characterized by its subtle sourness, which is a result of the lactic acid produced during fermentation. The texture is generally soft and slightly sticky. While the traditional preparation involves natural fermentation, modern methods may also be employed. Satelee is a traditional food, particularly in certain regions of the Philippines where rice cultivation is prominent, and it holds a place in local culinary heritage.