Sunday, 30 March 2014

Bibingkang Malagkit

Sorry friends.  Our blog had been inactive for days.  We had no internet connections for 11 days due to some fiber optic cable problems and it took our service provider too long to respond and take action.  I had to call their customer service everyday just to remind them to fix our line.  I can actually sue them for unjust vexation and demand for compensation because my blood pressure had been at there worst for the past 11 days.

Anyways, we're back.  And to start off the week ahead, we are giving you something sweet and very Pinoy.  Here's Bibingkang malagkit for dessert or snack, you can have it anyway you like it.  I think that if you know how to make biko then you'd be able to make this too.  Bibingkang malagkit, like biko, is made from glutinous rice cooked in a mixture of coconut milk and sugar, topped with a coconut-caramel sauce, then baked.  

I am a sucker for glutinous rice cakes or any delicacies made from glutinous rice for that matter.  Bibingkang malagkit  is my very favorite native kakanin  I always snack on way back my working days in the Philippines.  Because I find them more interesting and yummier than biko (which is also a favorite).  I used to buy it in one of those food carts you can find in the lobbies of MRT stations.  It was P5 per slice back then (many years back), now I wonder how much they are.

Bibingkang malagkit are usually served as desserts or as snacks.  Black coffee or tea without sugar is the best accompaniment for this Pinoy native delicacy.  


Ingredients :

Glutinous rice - 2 cup
Coconut Milk Powder - 1/2 cup
Water - 2 cups
Brown Sugar - 1/2 cup
Salt - a pinch
Coconut Oil - 2 tbsp

Cooking Procedure :

1.  Wash rice then drain.  Soak in water for at least 2 hours.  Drain and place in a pot.
2.  Pour 2 cups of water on the rice.  Add in the coconut milk powder, brown sugar, salt, and coconut oil.  Stir and bring to a boil.
3.  Reduce heat to low then continue cooking while stirring until the texture thickens and becomes sticky. 
4. Heat oven to 180 degrees celsius.
5. Spread coconut oil on a 9x 13 inches baking dish (you can use a smaller baking dish). Transfer the sticky rice to the baking pan and spread well.  Set aside.  
6. Spread the caramel sauce over the sticky rice then bake for about 10 minutes or until the topping becomes firm. 


Ingredients :

Coconut Milk Powder - 1 cup
Brown Sugar - 2/3 cup
condensed Milk - 1/3 cup
Water - 1 cup
Coconut Oil

Cooking Procedure :

1. In a pan, combine the coconut milk powder, water, sugar, and coconut oil and stir.  Heat the pan under low temperature and bring to a boil.
2.  Continue to simmer the sauce while stirring occasionally until it thickens. 


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