Bibingka Malagkit (Coconut Sticky Rice)

Step 1

Place all the latik ingredients in a pot over medium heat. Bring to a boil. Set the heat to low and cook until sauce thickens to a syrupy caramel consistency. This will take about 20 to 30 minutes. Stir occasionally.

Step 2

Grease baking pan with oil, including the sides. Line with a banana leaf if using.

Step 3

Rinse glutinous rice with water. Drain well then place in a pot. Add the water, salt, and pandan leaf. Swirl to combine. Bring to a boil with the lid on. Reduce the heat to low and cook for 20 to 22 minutes until the rice is cooked through. Stir and scrape the sides occasionally. Remove and discard the pandan leaf.

Step 4

Place coconut milk and white sugar in a wide pan. Let it simmer until sugar is completely dissolved. Add the cooked glutinous rice in 2 to 3 increments, stirring every addition. Use two wooden spoons if necessary.

Step 5

Once the liquid is completely absorbed and the mixture becomes stiff, pour the rice onto a baking pan.

Step 6

Flatten with a spatula. Pour the latik syrup on top of the sticky rice and spread evenly.

Step 7

Preheat the oven to 400°C /400°F for 10 minutes

Step 8

Lower temperature to 180°C/350°F. Switch the oven to upper heating mode. Move the rice cake to the top rack and bake until the latik is caramelized. This could take about 20 to 30 minutes, longer depending on the type of oven. For compact ovens cooking may be lesser due to higher temperatures.

Step 9

Slightly open the door of the oven every now and then to release some heat. This ensures that the latik doesn't burn.

Step 10

Let it cool completely. Cut, serve, and enjoy!