The Philippines have a lot of rice cakes to offer and I guess every province in the Philippines have their own specialty from suman to cassava cakes even royal bibingka and patupat you name it Philippines have it.
Our rice cake for today is what we call Bibingkang malagkit while it is named like that popular Christmas street food it is nowhere related to it or even taste something like it I guess the only common between the two is that they are both made with rice. Bibingkang malagkit is a simple combination of coconut milk cooked glutinous rice baked then topped with a rich coconut caramel sauce. May Filipinos eat this for merienda, some for dessert due to its sweet taste but I can be also consumed during breakfast.
The ingredients is not quite complicated you just need coconut milk, glutinous rice and sugar and the amount of each is not confusing either as I follow my 4-2-1 rule and that’s the ratio between coconut milk, glutinous rice and sugar respectively in cups. I think the only hard part on this one is its preparation and I guess that true with most rice cakes, with this dish you need to cook it initially but as it cooks you are obliged to mix it constantly to prevent it from sticking to your cooking vessel at the same time cooking the rice evenly. The topping is another of its element where you have to reduce coconut milk and sugar together and use as a topping for this rice cake while being baked resulting into a sticky delicious concoction that is called the Bibingkang Malagkit.
- 2 cups coconut cream
- 1 cup packed brown sugar
- ½ tsp salt
- In a non-stick pot combine glutinous rice and 4 cups of coconut milk, 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 in 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 sauce pan, bring it to a boil and simmer in 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 then set it aside to cool down.
- Serve warm.