MALAGKIT KAKANIN

Malagkit Kakanin

• Prep time: 10 mins
• Cook time: 2 hours
• Total time: 2 hours 10 mins
• Yield: 8 Servings

Ingredients:

• 1 tablespoon coconut oil or butter
• 2 pandan leaves
• 4 cups coconut milk
• 2 cups glutinous rice, washed and drained
• 1 cup light brown sugar
• ¼ teaspoon salt

For the Topping:

• 2 cups coconut cream
• 1-1/2 cups dark brown sugar
• 
  

Note: You will need some banana leaves for better aroma  

          and taste.

Instructions:

1. Line a baking dish with banana leaves and brush leaves with melted butter or coconut oil. Set aside.
2. Tie each pandan leaf into a knot. In a wide, non-stick pan over medium heat, combine coconut milk and pandan leaves. Bring to a simmer and cook for about 5 minutes. Remove pandan leaves.
3. Add rice and cook, stirring occasionally, for about 15 to 20 minutes or until rice grains are cooked and liquid is mostly absorbed.
4. Add sugar and salt and stir until combined. Continue to cook, stirring regularly, for about 25 to 30 minutes or until rice mixture is very thick and chewy. Transfer cooked rice into prepared baking dish and flatten evenly. Spoon coconut topping over rice and spread across the surface.
5. Bake in a 350 F oven for about 15 to 25 minutes or until topping is firm. Increase temp to 375 F and continue to bake for another 10 to 20 minutes or until topping is golden. Remove from oven and allow to cool before slicing.

For the Topping:

• In a non-stick sauce pan over low heat, combine coconut cream and sugar. Cook, stirring occasionally, until very thick yet spreadable.
• Pour on top bake malagkit before serving.
• Enjoy!

BIBINGKA RECIPE

Bibingka is a popular Filipino rice cake commonly served during Christmas time. or some especial occassions.

The most common kind is that made from regular rice.

The process of making it from scratch is by first soaking rice grains (bigas) and cooked rice(kanin) in water overnight, then grinding them fine to have the consistency of galapong or rice dough.

Then milk, butter, eggs and baking powder as leavener are added, just like in making a real cake but with the consistency of a pancake batter.
The easier process is by using rice flour instead of doing the rice soak overnight.

The challenge, really, is in the cooking -- which uses direct heat using charcoal for both top and bottom.

Baking in the oven, which cooks with indirect heat, will do, but will not give the same result. The texture will be soft and spongy like that of a cake.

A close option to the traditional direct heat method is by first cooking on the stove top for a few minutes to set the bottom, then finishing off under the oven broiler to brown the top.

INGREDIENTS:

• 3/4 cup Rice Flour
• 1/4 cup Glutinous Rice Flour
• 2 teaspoon Baking Powder
• 2 Eggs, beaten
• 1/2 cup Sugar
• 1 cup Milk
• 1/4 cup Butter or Margarine, melted
• 3 drops Yellow Food Color(optional)
• 2 teaspoon vanilla extract
• Banana leaves as baking liner(optional)

PREPARATION TIME : 10 minutes

COOKING TIME : 30 minutes

Pre-heat oven at 350 °F

How to cook:

1 Mix all the ingredients together.

2 Prepare the banana leaves to use as liner and set on a round pie or cake pan.

3 Pour the mixture on the pan and bake for 20 - 30 minutes or until set.

4 To get a golden brown top, set the pan under the broiler for 3 - 5 minutes.

5 Serve with grated coconut.

TIPS 

• The banana leaf could float on the pan and end up at the center of the bibingka during cooking. An option to solve this is to start cooking on the stove top to set the banana leaf at the bottom of the pan before putting inside the oven.

• The banana leaf gives a distinct flavor to this rice cake during cooking that's why it's traditionally part of the recipe, but can be omitted if not available.

• You could put assorted toppings for the Bibingka, like salted egg, cheese, or sugar mixed with coconut cream.