INGREDIENTS:
- 2 cups malagkit (glutinous rice)
- 1/2 cup coconut milk powder
- 2 cups water
- 1/2 cup brown sugar
- Pinch of salt
- 2 tbsp coconut oil
For the Coconut Caramel Sauce:
- 1 cup coconut milk powder
- 2/3 cup brown sugar
- 1/3 cup condensed milk
- 1 cup water
- Coconut Oil
HOW TO COOK:
- First, wash the malagkit rice then drain.
- Soak the malagkit rice in water for at least 2 hours.
- Drain and place in a pot.
- Pour 2 cups of water on the rice.
- Add- in the coconut milk powder, brown sugar, salt, and coconut oil.
- Stir together, heat, and bring to a boil.
- Reduce heat to low then continue cooking while stirring until the texture thickens and becomes sticky.
- Preheat the oven to 350 F or 180 C.
- Spread the coconut oil on a 9 x 13 inch baking dish.
- Transfer the sticky rice to the baking pan and spread well. Set aside while preparing the caramel sauce (see instructions below).
- Spread the caramel sauce over the sticky rice then bake for about 10 minutes or until the topping becomes firm. Enjoy!
For the Coconut Caramel Sauce:
- Combine the coconut milk powder, water, sugar, and coconut oil and stir in a pan.
- Heat the pan under low temperature and bring to a boil.
- Continue to simmer the sauce while stirring occasionally until it thickens.
IMAGE: luweehskitchentokyo.blogspot.com
Also try: Basic Bibingkang Malagkit
