INGREDIENTS:
For the Bibingkang Malagkit:
- 2 cups glutinous rice (malagkit), washed
- 4 cups coconut milk
- 1 cup brown sugar
- 1 tsp salt
- Banana leaves (for lining)
For the Topping:
- 2 cups coconut cream
- 1 cup brown sugar
- ½ tsp salt
HOW TO COOK:
For the Bibingkang Malagkit:
- Combine the glutinous rice and 4 cups of coconut milk in a cooking pot (preferably non-stick).
- Heat and bring to a boil then reduce heat to low.
- Simmer gently while occasionally mixing to cook them evenly and not burn the bottom (let the mixture thicken until it has nearly dried out).
- Add the sugar and salt then mix continuously in low heat for 10 minutes (it will be very sticky at this stage).
- Line a 9 x 13 in baking tray with banana leaf then transfer the cooked glutinous rice. Set it aside.
For the Topping:
- Prepare the topping by mixing all topping ingredients together in a sauce pan.
- Heat and bring to a boil then simmer in medium heat, uncovered, until heavily reduced but still runny. Set it aside.
Assembly:
- Preheat oven to 350 F or 180 C.
- Pour the topping over the rice cake in the baking pan.
- Bake in for 20 minutes or until topping becomes really thick and dark (not burnt).
- Remove from oven then set it aside to cool down.
- Slice to serving pieces and serve warm. Enjoy!
IMAGE: angsarap.net
Also try: Bibingkang Kanin
