Here is a Filipino dessert that every one will truly love especially those with a "sweet tooth". The Bibingkang Kanin.
Bibingkang kanin or some called bibingkang malagkit is made of glutinous rice, coconut milk, and brown sugar.
Cooking this delicous dessert will need a lot of patience and strength in stirring or mixing the glutinous rice.
The glutinous rice is first half-cooked using 2nd extract of coconut milk.
After the glutinous rice is done, it is then tranfered in a wok with brown sugar dissolved in coconut milk.
Cooking is done with continuous strirring until the glutionus rice becomes chewy and stricky.
Once it is ready, the mixture is poured in a mold then topped with creamy coconut caramel then baked in oven until toppings becomes brown.
Baking can be done in an oven or placing a thin sheet of pan with charcoal on top until the coconut caramel turn brown.
Bibingkang Kanin
Ingredients:
¾ kilo glutinous rice
5 cups coconut milk, first extract
5 cups coconut milk, 2nd extract
¼ kilo brown sugar
½ cup butter
2 tbsp. vanilla
For the topping:
3 cups coconut milk
¼ kilo brown sugar
2 tbsp. vanilla
Cooking Instruction:
1. Cook the glutinous rice in 2nd extract coconut milk. Just like cooking ordinary rice. Set aside.
2. Dissolve brown sugar in first extract of coconut milk, add vanilla and let it boil.
3. Add the cooked glutinous rice and butter.
4. Continue stirring them for about thirty minutes or until it become sticky. Set aside. (I bet you will get your biceps work here)
5. In a greased rectangular pan, put the cooked rice and level it leaving space for the topping. Set aside.
For the toppings:
1. Mix all the ingredients and cook in low fire stirring continuously until it becomes thick.
2. Pour over the cooked rice.
3. Bake in a pre-heated oven (130C) using the tope heater only until the toppings become brown.
4. Cool and cut into about 1.5in x 1.5in using greased knife and serve.
This can be served chilled too.
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