Sweet Rice Cake (Bibingkang Malakgit)
 
Prep time
Cook time
Total time
 
Serves: 10
Ingredients
  • For the topping:
  • 1 can coconut cream (14 oz)
  • 1 cup brown sugar
  • For the Biko cake:
  • 2 cups sweet rice
  • 2 cans coconut milk
  • 1 teaspoon vanilla
  • 1 cup water
  • 1 cup brown sugar
  • Shredded coconut (Optional garnish)
Instructions
  1. To make the topping: Combine the coconut cream and brown sugar in a medium pot. Stir until the brown sugar dissolves. Bring the mixture to a boil, then simmer on medium heat (stirring occasionally) until it's of spreading consistency. Set aside.
  2. Preheat the oven to 350 degrees.
  3. To make the Biko: Combine rice, coconut milk, water, and vanilla in a large sauté pan. Bring to medium-high heat and simmer, stirring regularly for 10 minutes.Add the brown sugar, and continue cooking the rice, stirring regularly.
  4. Place the Biko rice mixture in a greased 9X9 square pan. And smooth out so the top is even. Pour on the syrupy topping.
  5. Place the rice cake in the oven and cook for 25 minutes. Then turn up the heat to 375 degrees and cook another 20 minutes.
  6. Remove from the oven and let cool for 10-15 minutes.
  7. Cut into squares and serve!
Recipe by Six Snippets at https://www.sixsnippets.com/%ef%bb%bfsweet-rice-cake-bibingkang-malakgit/