2 - 1/2 cups thin coconut milk
2 cups enriched malagkit washed and drained
1 teaspoon salt
1 - 1/2 cups brown sugar
3/4 cup pure coconut milk
1/2 teaspoon anis, toasted and powdered
Boil the thin coconut milk in a carajay.
Add the malagkit and salt and cook until dry, stirring once in a while to prevent burning.
Lower the fire and stir in 1 cup of the sugar. Cook until rice is almost done.
Line a clay oven with wilted banana leaf.
Pour the rice into the clay oven and level the top smoothly.
Mix the remaining sugar with the pure coconut milk and pour over the bibingka
Springkle top with anis.
Brown under a tin sheet with live charcoal on top.
Transfer to a tray and serve hot or cold.
Makes 6 to 8 servings
4 cups thin coconut milk
1 cup pure coconut milk
5 cups enriched malagkit, washed and drained
2 to 3 cups brown sugar
Boil the thin coconut milk, then add the pure one.
Cook until milk curdles.
Add the malagkit and salt. Boil and cook slowly until all the liquid is absorbed.
Stir once in a while to keep from scorching.
Lower the fire; cover the pan with banana leaf. make the cover tight.
Cook slowly until rice is done. Serve with sugar.
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