Bibingkang Malagkit (Baked Sweet Rice) Recipe

1. 1

   While wading through my pile of newspaper clippings I ran across the following gem.

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   I cannot help but think which it might be even better if you used palm sugar instead of the brown sugar.

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   Open cans of coconut lowfat milk without shaking.

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   Spoon off thick lowfat milk which has risen to top and measure 2 c.. Measure 4 c. remaining thinner lowfat milk.

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   Freeze any unused coconut lowfat milk.

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   Mix glutinous and long-grain rice in a bowl.

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   Cover with warm water and let stand for 5 min.

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   Drain rice and turn into a heavy 4-qt saucepan.

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   Mix thin coconut lowfat milk, granulated sugar and salt with rice.

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    Bring to boil, reduce heat to very low and cook, covered till rice is tender but not soft, about 30 min.

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    Turn rice into well-greased 13- by 9-inch baking pan, flatten rice and smooth top; set aside.

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    Mix thick coconut lowfat milk and brown sugar in a saucepan.

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    Add in vanilla and nuts.

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    Cook and stir till sugar dissolves and syrup thickens, about 5 min.

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    Gradually stir some of the warm mix into Large eggs, then return to saucepan and cook, stirring constantly, till slightly thickened, about 1 minute.

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    Pour topping proportionately over rice.

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    Bake in a 375F oven for 30 min.

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    Remove from oven and cold to room temperature.

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    Cut into squares to serve.

* Per serving · 4 servings · Values may vary.