Amy in Hawaii's Note:
This is a Filipino dessert made from glutinous sweet rice and coconut milk. My friend asked for this recipe after someone made it for a potluck.
My Private Note
Units: US | Metric
- 1Soak rice in 3 1/2 cups water overnight.
- 2Combine rice with coconut milk, sugar, and salt in a rice cooker or heavy non-stick pot over medium low heat, stirring frequently until fully cooked. Add a little more water if needed. If you are using a rice cooker, keep cooker on warm setting until rice is cooked.
- 3Line a 9x13x2 inch pan with foil greased with butter.
- 4Transfer rice to pan and spread evenly; smoothing the top with the back of a spoon. Set aside.
- 5Combine flour and 4 tablespoons water in a small cup and stir to make a slurry and set aside.
- 6Combine brown sugar, butter, evaporated milk, and milk in a non-stick saucepan over medium heat. Cook, stirring constantly until mixture comes to a boil.
- 7Stir in flour mixture and whisk until sauce has thickened and is smooth.
- 8Spread over rice evenly.
- 9Brown top under broiler for 3-5 minutes until golden brown. Do not burn.
- 10Let cool at room temperature until firm and cut into pieces with a plastic knife.
- 11I decrease the sugars by 1/2 cup and cut the salt to 1/2 tsp as I do not like very sweet desserts. Sweet rice is available in Asian markets. The short grain sweet rice is normally used. Long-grained glutinous rice is used by Thai's for sweet sticky rice. Coconut milk can be purchased canned or frozen.
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Nutritional Facts for Sweet Rice Cake (Bibingkang Malagkit)
Serving Size: 1 (147 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 365.5
- Calories from Fat 102
- Total Fat 11.4 g
- Saturated Fat 9.6 g
- Cholesterol 4.4 mg
- Sodium 152.5 mg
- Total Carbohydrate 62.6 g
- Dietary Fiber 2.2 g
- Sugars 30.9 g
- Protein 4.6 g