BIBINGKANG MALAGKIT RECIPE
It is wrapped in banana leaves and smothered with butter so you'll know by the smell that you're in for a treat. From generations to generations, this delicacy has brought warm smiles to a lot of kids, mothers, and grandmas. This sweet cake is called Bibingka.
Provided by Pilipinas Recipes
Categories Delicacies
Time 1h15m
Yield 7
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 160 g, Calories 450 calories, Sugar 37 g, Sodium 188 mg, Fat 18 g, SaturatedFat 15 g, UnsaturatedFat 3 g, TransFat 0 g, Carbohydrate 69 g, Fiber 3 g, Protein 5 g, Cholesterol 6 mg
SWEET RICE CAKE (BIBINGKANG MALAGKIT)
This is a Filipino dessert made from glutinous sweet rice and coconut milk. My friend asked for this recipe after someone made it for a potluck.
Provided by Amy in Hawaii
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 11
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.
BIBINGKA
Provided by Food Network
Yield Makes about 15-20 squares.
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F. Mix all ingredients in a greased 13 x 9 pan. Bake 1 hour at 350F, or until a toothpick inserted in the center comes out clean. When cool, cut into squares.
BIBINGKANG MALAGKIT
Make and share this Bibingkang Malagkit recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 7
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.
BIBINGKANG MALAGKIT INUTAK
People were looking for this recipe. Hope is the recipe everyone is looking for. This is a Philipino rice pudding that they serve with ice cream; uses malagkit rice.
Provided by Dienia B.
Categories Low Protein
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1246.8, Fat 38.6, SaturatedFat 36.4, Sodium 291.7, Carbohydrate 221.3, Fiber 1.4, Sugar 165.2, Protein 7.1
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Servings 10Estimated Reading Time 4 minsCategory Desserts, Filipino Recipes, Rice Recipes
- Making the coconut caramel: In a pan, put 2 cups of coconut milk and the brown sugar. Stir gently and occasionally. Simmer until thick, then remove from heat. Set aside.
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- When liquid is reduced to half, and the sticky rice is cooked, add the white sugar. Remove the pandan stalk.
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