Saturday, December 22, 2012

How to cook Bibingkang Kanin



Back in high school, I used to buy this delicious dessert called “bibingkang Kanin”.  I was one of the “suki” (regular buyer) of the rice cake in our school during “merienda” and I used to pair it with Sago’t gulaman.

Since this is one of my favorite merienda, I want to share to you how easy to cook this recipe. This food is perfect in all occasions as this is categorized as a dessert.  The main ingredients of this recipe are the “Malagkit” or the glutinous rice, and a coconut milk.

If you are living abroad, I am quite optimistic that these ingredients are available in your area.

I have a suggestion for those who don’t have a “kudkuran” or coconut grater. Don’t lose hope, If you have a blender, for sure there is a grinder unit sold as part of that machine, what you need to do is to break the coconut into halves and carefully detach the coconut meat from its shell by using a knife and drop those pieces of coconut meat in a blender/grinder and viola you’ll have a grated coconut instantly.

Now let’s start our recipe, the preparation time for this dessert is about one hour.

What are the ingredients of Bibingkang kanin:
400 grams - malagkit
220 grams - brown sugar
100 grams - white sugar
800 ml (3 1/4 cup) - coconut milk, divided 600ml and 200 ml
1 teaspoon - salt

How to Cook Bibingkang Kanin:
Preparation: 30 mins
Cooking time: 30 mins

1) Preheat your oven to 175 degrees C.

2) In a large non stick pot, cook the malagkit with 600ml coconut milk and the salt. Stir occasionally to prevent the rice from sticking to the bottom of pot.

3) Before it gets too dry, add the brown sugar and continue mixing until almost . Pour into a baking dish.

4) Mix the remaining coconut milk with the white sugar and pour over the rice mixture.

5) Bake for 30 minutes, or until the coconut mixture on top is dry.

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