It is wrapped in banana leaves and smothered with butter so you’ll know by the smell that you’re in for a treat. From generations to generations, this delicacy has brought warm smiles to a lot of kids, mothers, and grandmas. This sweet cake is called Bibingka.
Prep Time:15 mins
Cook Time:1 hour
Total Time:1 hour 15 mins
For Rice Cake
6 cups coconut milk
3 cups glutinous rice, washed
1 1/2cup brown sugar
1 tsp salt
2 1/2 cups Coconut Cream (Latik)
1 cup Brown Sugar
½ tsp salt
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.
Do you want this recipe on smaller servings? See this video to learn how to cook Bibingkang Malagkit.
Serving Size:160 g
Saturated Fat:15 g
Unsaturated Fat:3 g
Trans Fat:0 g
Keywords: sweet sticky rice, glutinous rice cake, Christmas treats, traditional