Sweet Rice Cake Bibingkang Malagkit 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.

BIBINGKANG MALAGKIT

Steps:

• Brush bottom and sides of a 5 x 8 baking dish with coconut oil or melted butter. Set aside.
• Wash glutinous rice a few times or until water runs almost clear. Drain well.
• In a thick bottom pot, combine rice and water. If using, tie a pandan leaf into a knot and add to the rice.
• Over medium heat, bring to a boil. Lower heat, cover, and cook until liquid is absorbed. Allow to cool to touch and fluff with a fork to separate grains. Discard pandan leaf.
• In a wide non-stick skillet over medium heat, combine coconut milk, brown sugar, and salt. Stir until blended and bring to a boil. Lower heat and continue to cook until slightly reduced and thickened.
• Add rice, gently stirring to evenly distribute. Cook, stirring occasionally, for about 1 hour or until mixture is very thick, sticky, and pulls away from the sides of the pan.
• Meanwhile, In a non-stick pan over medium heat, combine the remaining 1 cup coconut milk and 3/4 cup brown sugar. Cook, stirring occasionally, until very thick yet spreadable.
• Transfer the sticky rice into the prepared baking dish and pat down with a lightly greased spatula to even out.
• Spoon coconut caramel topping over rice and spread across the surface to completely cover.
• Bake in a 350 F oven for about 15 to 25 minutes or until topping is firm. Increase temp to 375 F and continue to bake for another 15 to 20 minutes or until topping is golden.
• Remove from oven and allow to cool before slicing.

SWEET RICE

Steps:

• Bring the rice, butter, and water to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Whisk together 2 cups of milk, flour, sugar, egg, and vanilla extract in a bowl, and pour the milk mixture over the cooked rice. Stir to combine, and simmer over low heat for 15 minutes. Stir in 1 cup whole milk, the cream, raisins, and cinnamon until thoroughly mixed, and allow to cool for a few minutes. Serve warm or cold.

BIBINGKANG MALAGKIT (GLUTINOUS RICE CAKE) RECIPE - (4/5)

Steps:

• Place washed and drained sweet rice (malagkit) and water in rice cooker and cook until done. While rice is cooking, combine the yummy topping ingredients in a large saucepan and cook until it turns caramel-colored and reaches a thick syrupy stage, stirring occasionally. Set aside. Fluff cooked rice with paddle and stir in coconut cream and sugar, mixing well. Spread the rice mixture (don't press down but just smooth the top) into a greased 9x13-inch baking pan. Pour the thickened yummy topping on top of the rice cake and spread it out evenly. Bake in a preheated 350°F oven for 40 to 50 minutes.