Sweet Rice Cake (Bibingkang Malagkit) |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 16 |
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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. Ingredients:
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 |
Directions:
1. Soak rice in 3 1/2 cups water overnight.
2. 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.
3. Line a 9x13x2 inch pan with foil greased with butter.
4. Transfer rice to pan and spread evenly; smoothing the top with the back of a spoon. Set aside.
5. Combine flour and 4 tablespoons water in a small cup and stir to make a slurry and set aside.
6. 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.
7. Stir in flour mixture and whisk until sauce has thickened and is smooth.
8. Spread over rice evenly.
9. Brown top under broiler for 3-5 minutes until golden brown. Do not burn.
10. Let cool at room temperature until firm and cut into pieces with a plastic knife.
11. 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.
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