Bibingka
A sweet rice and coconut cake that is sure to please.
Photo by
Arl Otod
Ingredients
2 1/2 cups rice
1 can coconut milk
1pkg (1 lb)
Dark brown sugar
Banana leaves
Directions
Rinse rice and cook in rice cooker.
In a saucepan, combine coconut milk and 1 1/4 cups of the brown sugar. Cook over medium heat, stirring constantly, until thickened, about 20 minutes.
Wilt banana leaves over low heat on electric stove; line a 13 X 9 X 2 inch baking pan.
Preheat electric oven to 350 degrees F. Put cooked rice into a large bowl. Reserving 1/2 cup of the coconut milk mixture, stir remainder and remaining brown sugar evenly into the hot rice.
Put into prepared pan. Top with the reserved 1/2 cup coconut milk mixture. Bake for 20 minutes, then broil for five minutes to set topping. Cut into small pieces. Makes 45 servings.
