If you haven’t tried Bibingkang Malagkit, then you’re in for a treat today!
It is a delicious fusion of malagkit and gata made into a sweet sticky rice cake. This is not your usual rice cake. Other than the sticky rice, you’ll be ending every bite with a delicious sweet caramel flavor. Sounds yummy? It definitely is!
Most rice cakes like this one is eaten during the Christmas season, usually as merienda or dessert. But after learning how to make this today, you’ll be having as much as you want, anytime you want to!
You might already have an idea that making these kinds of rice cakes is tedious and is hard work (specially due to the mixing involved). But this recipe is different, call it a shortcut or a hack, this one will get you eating in no time. Learn it today:
INGREDIENTS:
- 2 & ¼ cups sweet rice (glutinous rice or malagkit)
- 2 cups water
- 2 cans (4 cups) coconut milk
- 1 can (2 cups) coconut cream
- 2 cups brown sugar
- ¼ tsp salt
- 2 tsp vanilla extract
HOW TO COOK:
- Place and combine sweet rice (malagkit) and water in a rice cooker or in a cooking pot.
- Cook until the sweet rice fully absorbs the water (in case you’re wondering, the rice is not yet fully cooked at this point).
- Transfer the semi- cooked rice on a baking tray.
- Preheat the oven to 350 F or 177 C.
- In a mixing bowl, combine the coconut milk, coconut cream, salt, sugar, and vanilla extract.
- Stir until all the ingredients are well- blended.
- Pour this mixture on the baking tray with the sweet rice.
- Gently stir until all the ingredients are well distributed.
- Bake in preheated oven for 40 to 60 minutes (until the top part turns medium brown).
- Remove from the oven. Let it cool down for 30 to 50 minutes before serving. Enjoy!
