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Another thing about this delicacy is the smoky flavor; since charcoal is used to cook it, it gives a wonderful flavor to the sweetness of the rice cake. This Bibingka Malagkit Recipe is certainly one of the many Filipino favorites that you should be cooking at home now. Don't miss the chance of preparing this native sweet for your loved ones and even new friends when they visit you to show the Filipino in you. Serve this in the afternoon together with tea or Tablea Chocolate and don't forget to garnish it with shredded coconut and some sugar.
Ingredients
For Rice Cake
- 6 cups coconut milk
- 3 cups glutinous rice, washed
- 1½cup brown sugar
- 1 tsp salt
Banana Leaves
For Toppings
- 2½ cups Coconut Cream (Latik)
- 1 cup Brown Sugar
- ½ tsp salt
Instructions
- 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.
Source:pilipinasrecipes.com
