Bibingkang kanin sweet sticky rice topped with coconut cream custard topping; it’s so yummy and I always feel like I could eat the whole thing by myself! It’s one of my favorite foods and one of my earliest posts, naturally but the photo is blurred, not good at all so I thought of posting it again with much clearer photos and a simplified recipe this time. 🙂
If you haven’t had this before, please give it a try, you won’t regret it …it’s sooo delicious!!!
Make the biko ( sweet sticky rice cake), then put it in a baking dish
spread topping on top..
bake/broil until topping bubbles and browns..
…and serve with strong coffee or tea! MMMMM!!
BIBINGKANG KANIN ( Sweet Sticky Rice with coconut custard topping)
Makes one square pan ( 7or 8″)
1 cup malagkit (glutinous rice)
2 cups diluted fresh/canned coconut milk, ( 1 cup coconut milk +1 cup water)
1/2 cup brown sugar
3/4 cup condensed milk
1/2 cup coconut cream
coconut oil for greasing the pan (optional) or use butter
Make the biko: Put the malagkit rice (glutinous rice) in a heavy saucepan; wash and add coconut milk and 1 cup of water. Cook in medium high heat ’til boiling, lower the heat to medium; halfway through cooking ( when 3/4 of the water is absorbed), add the brown sugar and mix until the sugar is well incorporated. Set the heat to medium low and cook, stirring occasionally until all the liquid is gone and the rice is cooked through. Pour into greased baking dish.
For the topping: On a smaller heavy saucepan, preferably non-stick, combine coconut cream and condensed milk. slowly bring to a boil on low heat while stirring until very thick. Pour this over the biko (sweet rice cake), spreading evenly. Bake in the oven for 20-25 minutes or until the topping turns brown. Cool well before serving with your favorite cup of coffee or tea. Yumm!!
♥ Have a nice day!! 🙂 God Bless! ♥