Bibingkang Malagkit Inutak Recipes

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 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.

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.