Bibingka Malagkit
Bibingka Malagkit
2 cups malagkit
1-1/2 cups brown sugar
3/4 cup rich coconut milk
3-1/2 cups diluted coconut milk from 2 coconuts
1 tsp. salt
1/4 tsp. powdered anis
Procedure:
Boil the diluted coconut milk in carajay. Add malagkit and salt. Boil until quite dry, stirring constantly to keep from burning. Lower the heat and add 2/3 cup sugar. Line a pan (bibingkahan) with wilted banana leaf. Pour the mixture into it. Pour the rich coconut milk and the rest of the sugar
on top of malagkit. Sprinkle with the anis seeds. Fill the cover of the pan with live coals and place over mixture until it browns. Or bake in an rdinary oven at moderate temperature and finish off by putting under the broiler to brown topping.
I love bibingka! and other filipino desserts. I’m a half-israelian and half-filipino. Eventhough I grow up in a foreign land still my filipina mom cook and prepare filipino foods. I love bibingka because this is what my mom prepare during snack time and during “Hanukkah” jewish special holiday. i love the taste of the sweet brown thing on the top of layer and its delicious to eat especially when it hot and fresh from the oven. Nothing can beat the sweetness and delicious pinoy rice cakes or the bibingka na malagkit!
Comment by Uma — January 10, 2006 @ 5:24:03 pm