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Re-post: Sweet Sticky Rice with Topping (Bibingkang Kanin)

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Course: Dessert
Cuisine: Filipino
Keyword: bibingka, bibingka recipe, bibingkang kanin, bibingkang kanin recipe, how to cook bibingkang kanin, how to make bibingka
Servings: 4 people
Author: Olive
Bibingkang kanin sweet sticky rice topped with coconut cream custard topping.
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Equipment (click equipment to buy it)

Sauce Pan
Baking Pan
Tablespoon
Range Oven
Wooden Spoon
Chef Knife

Ingredients (click ingredient to buy it)

FOR THE BIKO (STICKY RICE):

FOR THE TOPPING:

Instructions

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!
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