Bibingkang kanin sweet sticky rice topped with coconut cream custard topping. I always feel like I could eat the whole thing by myself!
It’s one of my childhood favorite sweet treats and naturally, it’s also one of my earliest posts in this blog.
The photo in the old post is very blurred, so I thought of reposting it with clearer photos and a simplified recipe this time. 🙂
And today, August 4th, 2020 I’m making another update with better photos and edited the recipe to make it easier to read (it was all in caps!) 🙂
If you haven’t had this before, please give it a try, you won’t regret it. it’s sooo delicious!!!
Start by making the biko ( sweet sticky rice cake)
Wash and drain the glutinous rice, do this twice
Add the coconut milk and cook, covered until almost dry
add the brown sugar and mix until sugar is dissolved. Cook until it’s dry and sticky
transfer cooked sweet sticky rice into a baking dish greased with coconut oil
Using the back of a spoon, spread the rice cake evenly in the pan. Dip the back of spoon in coconut oil to prevent rice from sticking to the spoon
Make the topping by cooking coconut cream and condensed milk until thick
spread topping on top of the rice cake
put in the oven until topping bubbles and browns..
Let cook before slicing with a greased knife or spatula
This is good for breakfast or afternoon tea time
Enjoy with strong coffee or ginger tea!
coconut oil for greasing the pan (optional) or use butter
♥ Have a nice day!! 🙂 God Bless! ♥
Re-post: Sweet Sticky Rice with Topping (Bibingkang Kanin)
FOR THE BIKO (STICKY RICE):
FOR THE BIKO:
- Put the glutinous rice in a heavy saucepan.
- Wash and drain rice, twice.
- Add coconut mik.
- Cook on medium high heat until rice boils then lower the heat and let rice cook until most of the coconut milk is gone.
- Add the brown sugar and mix well until sugar is dissolved and fully incorporated, continue cooking until rice is cooked through and dry and sticky.
- Transfer cooked sticky rice cake into a baking pan greased with coconut oil.
- Spread evenly using the back of a spoon coated with coconut oil to prevent rice from sticking to it.
TO MAKE THE TOPPING:
- Cook the coconut cream and condensed milk in a pan or pot.
- Cook while stirring over medium heat until thick.
- Pour topping on top of the biko (sweet sticky rice cake) and put it in the preheated 375°F oven until topping is browned, about 20-25 minutes.
- Take pan out of the oven.
- Let cool before slicing with greased spatula or knife.
- Serve with strong black coffee or ginger tea. Enjoy!