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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):
1
cup
Glutinuous Rice
malagkit rice
2
cups
Coconut milk
fresh or canned
½
cup
Brown Sugar
1
pinch
Salt
Coconut Oil
for greasing the pan
FOR THE TOPPING:
¾
cup
Condensed Milk
½
cup
Coconut Cream
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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