So, while we were at Seafood City (Filipino grocery store) this past weekend, my wife saw a dessert there and decided to buy it. The name of the dessert was Bibingkang Kalamay. I tried to do a google search, but I could not find any dish with that exact name. However, I did find a recipe for Bibingkang Malagkit. I knew I had malagkit at home from making the Ginataan Mais last week.
The reset of the ingredients were very easy as they are either in the pantry at home, or readily available as we were in a Filipino grocery store.
So, I decided to make this dish while the Tinolang Manok was cooking on the stove top. It is very easy to make, and can even be done by those who claim to be “domestically challenged” (Hi Sheila!)
4 cups coconut milk
1/2 tsp. salt
3/4 cup brown sugar, packed
2 cups malagkit (glutinous) rice
1/2 cup brown sugar, packed
3/4 cup thick coconut milk
1. In a large heavy pot, bring coconut milk to a boil. Add salt and malagkit rice. Cook on medium heat, stirring until rice is almost dry for about 15 to 20 minutes.
2. Stir in 3/4 cup brown sugar. Lower heat and cook covered for 10 minutes.
3. Spread cooked rice in a greased foil-lined 9″ x 13″ oblong pan. I placed some banana leaves in the pan, and then greased them. This is a traditional method of lining a pan in the Philippines.
4. For topping: Combine 1/2 cup brown sugar with 3/4 cup thick coconut milk. Pour on cooked rice in pan, spreading to cover top evenly.
5. Broil in the oven for 3 to 5 minutes or until top starts to brown. Watch it carefully. It will burn easily. I added some grated coconut to the dish as soon as I removed it from the oven.
6. Let cake cool before cutting into squares. I let the dish cool for about 2 hours.
Serves 6 to 8.