The BIBINGKANG MALAGKIT (Glutinous Rice Cakes) Recipe

3 cups glutinous rice (sweet rice)
1-1/2 cups water
3 cups diluted coconut milk
1-1/2 cups sugar
3/4 teaspoon salt

2/3 cup dark brown sugar or desired amount to taste
1/4 cup evaporated milk
2/3 cup I % milk
1 tablespoon margarine
3 tablespoons flour mixed with 4 tablespoons water

Combine rice, water, coconut milk, sugar and salt in a rice cooker. Turn cooker on and stir mixture occasionally until liquid is absorbed and rice is soft. Add a little more water if needed.

If rice cooker turns off automatically and glutinous rice is not quite soft yet, leave the warm button on until rice is fully cooked. Continue to stir occasionally so that rice texture will be uniform.

You may also cook this mixture in a deep non-stick pot over medium low heat, stirring frequently until fully cooked. Transfer mixture into a square or round shallow container, packing tightly and spreading evenly. Smooth top with the back of a spoon. Set aside.

To prepare topping, combine sugar, margarine, evaporated milk and I % milk in a small non-stick pan. Cook over medium heat until mixture comes to a boiling point. Stir in flour mixture, stirring fast until topping sauce has thickened and is smooth. Spread topping on cooked rice evenly.

Brown top under broiler at 3500 for 3-5 minutes until golden brown but not burnt. Leave oven door slightly open while broiling. Let cool then serve in slices when firm. Serves 10 or more Holiday Recipes
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