Thai Bibingkang Malagkit
- 4 (14 ounce) cans coconut milk
- 2 1/2 cups glutinous rice
- 1/2 cup long grain rice
- 4 cups granulated sugar
- 1/2 teaspoon salt
- 2 cups firmly packed brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup ground peanuts optional
- 3 eggs, beaten
- Open cans of coconut milk without shaking. Spoon off thick milk that has
risen to top and measure 2 cups. Measure 4 cups remaining thinner milk. Freeze
any unused coconut milk.
- Mix glutinous and long-grain rice in a bowl. Cover with hot water and let
stand for 5 minutes.
- Drain rice and turn into a heavy 4-quart saucepan.
- Mix thin coconut milk, granulated sugar and salt with rice. Bring to boil,
reduce heat to very low and cook, covered until rice is tender but not soft,
about 30 minutes.
- Turn rice into well-greased 13 x 9-inch baking pan, flatten rice and smooth
top; set aside.
- Mix thick coconut milk and brown sugar in a saucepan.
- Add vanilla extract
and nuts. Cook and stir until sugar dissolves and syrup thickens, about 5 minutes.
- Gradually stir some of the hot mixture into eggs, then return to saucepan
and cook, stirring constantly, until slightly thickened, about 1 minute.
- Pour topping evenly over rice.
- Bake at 375 degrees F for 30 minutes.
- Remove from oven and cool to room temperature.
- Cut into squares to serve.
Yield: 3 cups | Makes 16 to 20 servings.
* Add 3 to 4 tablespoons light corn syrup per recipe to thin if needed.