Bibingkang Malagkit (Filipino Sweet)
 
what you need

850ml canned coconut milk
1 1/4 c. glutinous rice
1/4 c. long grain rice
2 c. caster sugar
1/4 tsp salt
1 c. brown sugar, packed
1/2 tsp vanilla
1/4 c. ground peanuts
1 1/2 eggs


what you do

Open the cans of coconut milk without shaking. Spoon off the thick milk that 
has risen to top and measure out 1 cup. Measure 2 cups of the remaining thinner 
milk.
Mix the glutinous and long-grain rice in a bowl. Cover with hot water and let 
stand for 5 minutes. Drain the rice and place in a heavy saucepan. Mix the thin 
coconut milk, caster sugar and salt with the rice.
Bring to the boil, reduce heat to very low and cook, covered, until the rice is 
tender but not soft, about 30 minutes. Turn the rice into a well-greased 
rectangular baking pan, smooth the top and set aside.
Mix the thick coconut milk and brown sugar in a saucepan. Add the vanilla and 
nuts. Cook and stir until the sugar dissolves and syrup thickens, about 5 
minutes. Meanwhile, beat the eggs in a bowl. Gradually stir some of the hot 
mixture into the eggs, then return to the saucepan and cook, stirring 
constantly, until slightly thickened, about 1 minute. Pour this topping evenly 
over rice.
Bake in a 180oC oven for 30 minutes.  Remove from the oven and cool to room 
temperature. Cut into squares to serve.




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