Bibingkang Kanin

Bibingkang Kanin
Makes 2 pans (8x5)
  • 4 cups malagkit (glutinous rice)
  • 4 cups water
  • 1 cup white sugar
  • ½ cup coconut cream
  • ¼ cup butter
  • Topping:
  • 1 cup condensed milk
  • 1 cup coconut cream
  • 1 cup brown sugar
  1. Place washed and drained glutinous rice (malagkit) and water in rice cooker. When the switch turns to warm/cook add the sugar and coconut cream to the rice and cook until done.
  2. While rice is cooking, combine the yummy topping ingredients in a large saucepan and cook until it turns caramel-color and reaches a thick syrupy stage, stirring occasionally. Set aside.
  3. Fluff cooked rice with paddle and stir in butter, mixing well.
  4. Spread the rice mixture (don't press down but just smooth the top) into a greased 8x5 baking pan.
  5. Pour the thickened yummy topping on top of the rice cake and spread it out evenly.
  6. Bake in a preheated 350 F oven for 20 minutes. Turn the broiler to low and continue cooking until the topping is all bubbly.
  7. Remove from the oven and allow to cool down. Slice and serve.


Email this to someonePin on PinterestShare on FacebookTweet about this on TwitterShare on TumblrShare on Google+Share on StumbleUpon


Leave a Reply

(*) Required, Your email will not be published