Bibingkang Malagkit Recipes

BIBINGKANG MALAGKIT RECIPE

Steps:

• Preheat the oven at 350F. Mix all ingredients except for the butter or margarine and grated cheese and mix until well blended. Place and arrange banana leaves on a pie plate and brush the leaves lightly with margarine or butter.
• Pour the batter mixture into the pie plate on top with greased banana leaves. Bake for about 35-40 minutes and take off from the oven.
• Brush the top with butter or margarine and sprinkle a generous amount of grated cheese. Put back in the oven and bake for another 7-10 minutes or until the cheese turns golden brown. Fire off, serve warm and enjoy.

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.

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.

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.