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.

HOW TO MAKE BIBINGKANG MALAGKIT

Steps:

• Boil coconut milk and malagkit with salt. Boil until quite dry.
• Lower heat and add brown sugar.
• Place in banana leaf-lined baking pan.
• Pour on top the coconut cream and sugar.
• Bake until a golden crust is formed.

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 (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.

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

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

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.