Remember the day I had a major culinary epiphany and discovered how to make coconut jam? This was the bibingkang malagkit. I prepared it late Friday afternoon and the plan in my head was, I was going to take a quick photo in the morning and then enjoy servings of it throughout the long Memorial weekend ahead. Well, it was so darn good, I kept sneaking in a bite here and there from the moment it cooled up to two in the morning that when the sun finally rolled in, I had only but this teensy-weensy slice you see before you left for the picture-taking. Sigh.
Bibingka malagkit is one of the many types of Filipino kakanin (rice cakes) often enjoyed as dessert or snack. This native delicacy is made of glutinous rice cooked in coconut milk until thick and chewy. A sweet mixture of coconut milk and brown sugar is slathered over the cooked rice and is then finished in the oven until the top caramelizes. Enjoy!
- 1 tablespoon coconut oil or butter
- 2 pandan leaves
- 4 cups coconut milk
- 2 cups glutinous rice, washed and drained
- 1 cup light brown sugar
- ¼ teaspoon salt
- 2 cups coconut cream
- 1-1/2 cups dark brown sugar
- banana leaves
- Line a baking dish with banana leaves and brush leaves with melted butter or coconut oil. Set aside.
- Tie each pandan leaf into a knot. In a wide, non-stick pan over medium heat, combine coconut milk and pandan leaves. Bring to a simmer and cook for about 5 minutes. Remove pandan leaves.
- Add rice and cook, stirring occasionally, for about 15 to 20 minutes or until rice grains are cooked and liquid is mostly absorbed.
- Add sugar and salt and stir until combined. Continue to cook, stirring regularly, for about 25 to 30 minutes or until rice mixture is very thick and chewy. Transfer cooked rice into prepared baking dish and flatten evenly. Spoon coconut topping over rice and spread across the surface.
- Bake in a 350 F oven for about 15 to 25 minutes or until topping is firm. Increase temp to 375 F and continue to bake for another 10 to 20 minutes or until topping is golden. Remove from oven and allow to cool before slicing.
- In a non-stick sauce pan over low heat, combine coconut cream and sugar. Cook, stirring occasionally, until very thick yet spreadable.