Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
Bibingkang Latik
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- Level: Intermediate
- Total: 6 hr 10 min
- Active: 1 hr 10 min
- Yield: sixty-four 1-inch pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 96
- Total Fat
- 5 g
- Saturated Fat
- 4 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 81 mg
Also known as bibingka malagkit, this simple Filipino dessert consists of a sweet sticky rice cake covered in a delicious coconut-caramel topping and baked over banana leaves. The ingredients and techniques are simple, and the dessert has an irresistible combination of sweet, creamy and chewy and always a favorite at Filipino parties and family gatherings.
- Level: Intermediate
- Total: 6 hr 10 min
- Active: 1 hr 10 min
- Yield: sixty-four 1-inch pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 96
- Total Fat
- 5 g
- Saturated Fat
- 4 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 81 mg
Ingredients
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Directions
- Spray an 8-by-8-inch metal baking pan with cooking spray. Line the bottom and sides with banana leaves shiny-side up, leaving a 2-inch overhang on two sides of the pan. Set aside.
- Combine the coconut milk, rice and 1 teaspoon salt in a large saucepan and bring to a boil over medium-high heat. Reduce the heat to low and stir occasionally to avoid scorching the bottom. Cook until the rice is mostly tender but still has a bite, about 35 minutes. The rice will be thick; make sure to push the grains down so it all cooks evenly. Stir in the granulated sugar and cook 5 minutes longer, then remove the pan from the heat and scrape the rice into the prepared baking pan. Spread evenly and press it flat to the sides of the pan. Set aside.
- Combine the coconut cream, brown sugar and 1 teaspoon salt in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook, stirring often with a heatproof spatula, until thick enough so you can see the bottom of the pan when scraped, 20 to 30 minutes; make sure to stir the sides of the pan to avoid scorching. Remove from the heat, whisk in the vanilla bean paste and pour the mixture over the rice in the pan so it completely covers the top.
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Place the pan in the oven and bake until the caramel is lightly set, about 1 hour. Allow to cool uncovered at least 4 hours or overnight. Use the banana leaves to lift the bibingkang out of the pan and place it on a cutting board. Cut into 1-inch squares. You can refrigerate the squares in an airtight container for up to a week. Reheat them in a microwave on low just until warm if you like.
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