Bibingkang Malagkit Glutinous Rice Cake Recipe 45 Food

BIBINGKANG MALAGKIT RECIPE

Steps:

• In a pot combine glutinous rice and 6 cups of coconut milk 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's nearly dried out.
• Add sugar and salt then mix continuously on medium-low heat for 10 minutes.
• At this stage, it will be really sticky.
• Line a 9x 13 baking tray with banana leaf then transfer the cooked glutinous rice. Set it aside.
• Prepare your topping by mixing all topping ingredients together in a pan, bring it to a boil and simmer on medium heat uncovered until heavily reduced but still runny.
• Pour topping over the rice cake on the baking pan then bake in a 180C preheated oven for 20 minutes or until topping becomes really thick and dark (not burnt).
• Remove from oven and set it aside to cool down.
• Serve.

SWEET RICE CAKE (BIBINGKANG MALAGKIT)

Steps:

• Soak rice in 3 1/2 cups water overnight.
• Combine rice with coconut milk, sugar, and salt in a rice cooker or heavy non-stick pot over medium low heat, stirring frequently until fully cooked. Add a little more water if needed. If you are using a rice cooker, keep cooker on warm setting until rice is cooked.
• Line a 9x13x2 inch pan with foil greased with butter.
• Transfer rice to pan and spread evenly; smoothing the top with the back of a spoon. Set aside.
• Combine flour and 4 tablespoons water in a small cup and stir to make a slurry and set aside.
• Combine brown sugar, butter, evaporated milk, and milk in a non-stick saucepan over medium heat. Cook, stirring constantly until mixture comes to a boil.
• Stir in flour mixture and whisk until sauce has thickened and is smooth.
• Spread over rice evenly.
• Brown top under broiler for 3-5 minutes until golden brown. Do not burn.
• Let cool at room temperature until firm and cut into pieces with a plastic knife.
• I decrease the sugars by 1/2 cup and cut the salt to 1/2 tsp as I do not like very sweet desserts. Sweet rice is available in Asian markets. The short grain sweet rice is normally used. Long-grained glutinous rice is used by Thai's for sweet sticky rice. Coconut milk can be purchased canned or frozen.

BIBINGKANG MALAGKIT INUTAK

Steps:

• Bring coconut milk to a boil in a 3.0 large skillet; do not burn.
• Add rice and salt; cook on medium heat; you must stir until rice is tender and almost dry, about 15 to 20 minutes.
• Stir in 3/4 cup cup brown sugar; lower heat and cook, covered, for 5 minutes.
• Spread cooked rice mixture in a greased foil lined 8 inch pan.
• Combine the remaining brown sugar and the 3/4 cup thick coconut milk.
• Pour on top of rice in the pan; spread evenly.
• Broil in oven for 5 minutes or until top is brown.

BIBINGKANG MALAGKIT

Steps:

• Boil coconut milk and rice with salt.
• Boil until quite dry.
• Lower heat and add brown sugar.
• Melt butter and brush bottom of baking pan.
• Pour rice mixture in pan.
• Pour coconut cream and sugar on top.
• Bake for 15 minutes or until golden on top.

CHEWY COCONUT BIBINGKA (FILIPINO RICE CAKE)

Steps:

• Preheat oven to 375°F Line a 12" x 17" x 1" baking sheet with parchment paper.
• 2. In a large mixing bowl, beat coconut milk, condensed milk, and melted butter until combined. Add eggs, one at a time, and beat until combined. Do the same with both jars of macapuno strings. Gradually beat in mochiko flour. Follow that with the brown sugar and add vanilla extract and beat until combined.
• 3. Pour batter into lined cookie sheet. Bake until golden brown and sides are slightly dark brown, about 45-50 minutes.
• 4. Once cooled, loosen the sides, cut into squares and place it in a serving tray. Discard parchment paper.