BIBINGKANG MALAGKIT (BAKED STICKY RICE CAKE WITH COCONUT CARAMEL)

BIBINGKANG MALAGKIT (BAKED STICKY RICE WITH COCONUT CARAMEL ON TOP)

Prep time: 5 minutes
Cooking time: 30 minutes
Baking time: 25 minutes

2 cups glutinous rice
2 cups water
2 cups coconut milk
1 tbsp vanilla extract
a pinch of salt
1 1/2 cups brown sugar

Caramel topping:
2 cans coconut milk
2 cups "dark" brown sugar
Pandan leaves if using

Soak rice at least 4 hours to soften and easy cooking.
Remove water.
Place rice in a pot.
Add 2 cups water
add coconut milk.
Bring to boil
adjust heat to medium and stir until thickened @ 15 minutes.
Add sugar, vanilla extract and salt
Keep stirring for another 15 to 20 minutes until super sticky.
Remove from the pot and transfer to a glass baking dish.
Make sure you coat the dish with cooking spray.
Flatten top using a spatula.
Set aside and do the caramel

Bring coconut mik and sugar to a boil.
Add pandan leaves if using.
Stir occasionally for 30 minutes until brown and thick.
Pour into the top of the rice and spread evenly.

Pre heat oven to 450 F.
Bake at the center between 15 to 10 minutes or until minutes the top is brown and sugar is caramelized.
or broil it on high for 5 minutes. (the oven rack has to be at least 10 inches away from the top). Please watch it as it easily burns.
Cool completely down.
Slice and serve.
Enjoy.
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