Recipe | Bibingkang Malagkit

Are you looking for an extra income this holiday season?  Or maybe impress your family with a dish you made from scratch? Well, you just came to the right place.  Here's a rice cake recipe that is one of my most favorite Filipino delicacies, bibingkang malagkit.  

This recipe will teach you patience and also gives you the chance to do some arm exercise while cooking -- because of its continuous stirring for more than an hour.  But don't worry, the result would be worth it.

Ingredients:

1 tbsp coconut oil or butter
1 banana leaf

2-3 pandan leaves
4 cups fresh coconut milk
2 cups sticky rice, washed
1 cup light brown sugar
1/2 tsp salt
additional 2-4 cups coconut milk or water

Topping:
2 cups fresh coconut milk
125 ml all-purpose cream

1 1/2 cups dark brown sugar


Procedure:

1. Heat coconut milk with pandan leaves in a pot over medium-high heat.
2. Wash sticky rice three times. Drain.
3. Add washed sticky rice on simmering coconut milk. Stir. Let it simmer.
4. Heat banana leaf on the stove to excrete its natural oil.
5. Place the banana leaf in a pan and brush top and sides with coconut milk or butter.
6. Keep on stirring the sticky rice mixture.  If it thickens, add coconut milk or water gradually until the rice is soft.
7. Add light brown sugar and salt in between stirring.
8. Continuously stir. It would take you more than an hour on stirring since this is a slow-cooking process.
9. Once rice is cooked, pour it over the pan with banana leaf.
10. Preheat oven to 350F.
11. Heat coconut milk in a pot.  Add dark brown sugar and cream.
12. Keep on stirring until mixture thickens like a caramel sauce.
13. Pour mixture on top of the sticky rice.
14. Bake for 35 minutes or until the top turned darker or slightly burnt.
15. Serve warm or cold.