SWEET RICE CAKE (BIBINGKANG MALAGKIT)

facebook share image   twitter share image   pinterest share image   E-Mail share image



Sweet Rice Cake (Bibingkang Malagkit) image

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

3 cups sweet rice
1 1/2 cups water
3 cups coconut milk
1 1/2 cups sugar
3/4 teaspoon salt
2/3 cup dark brown sugar
1/4 cup evaporated milk
2/3 cup milk
1 tablespoon unsalted butter
3 tablespoons flour
4 tablespoons water

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.

There are no comments yet!