Bibingkang Malagkit made of glutinous rice, coconut milk, and brown sugar perfectly sweet, creamy, and chewy. Topped with sweetened coconut spread, this Filipino rice cake is delicious treat you'll love as snack or dessert.
Ingredient
6 Cup coconut milk
3 Cup glutinous rice,washed and drained well
1 1/2 Cup brown sugar
1 tsp Salt
Banana Leave, optional
For Topping
2 1/2 Cups coconut cream/Latik
1 Cup brown sugar
1/2 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).
