By Camille Pase
I don’t know if there is a short way to describe why this particular dish means so much to me, but when I was young my mom made a lot of sacrifices and stayed home. She cooked so many great things every day but to me, I always of course loved the desserts.
This dessert is called Bibinkang Malagkit – sticky rice cake.
As I mentioned in the podcast, there were times my dad had to have multiple jobs and my mom, while she was at home with us, made desserts for a few local Filipino restaurants for extra money. If my mom had a preference, I think she would have been awesome in the restaurant industry.
Fast forward to now — I have my own two little kids and my parents have retired, so they come once a year to help us and spend time with us. During this time, in the kitchen, I’m getting back to my roots and really learning from my mom (I went to culinary school for a bit, I was a vegan for a while, and I just love food in general so even at home I’m all over the place with my own food and cooking.)
My mom and I really bond in this way, we actually have a little box of our own started with recipes we have tried together and of course her specialties for my own future use.
This dessert is simple, it’s like that warm hug in your belly, and it’s something I request at least once when they visit. Best served slightly warm (IMO), some people like it any temp, but if you happen to have any left ain’t no shame in the microwave game.
(Extra bonus: this dessert is vegan! So I never had to stop enjoying it even though I was disappointing my parents with my dietary restrictions.) Spoiler, I’m not vegan anymore.
Bibingkang Malagkit (sticky rice cake)
3 cups glutinous (sweet rice) (rinse the rice first!)
3 cans coconut milk
1 cup water
1 ½ cup brown sugar
Preheat your oven to 350 degrees.
- In a non-stick saucepan, bring 3 cups of glutinous, 1 can coconut milk, and 1 cup water to a boil and let simmer on med/low. Stir occasionally because you don’t want the rice to stick to the bottom
- Once it starts to thicken, add ½ cup brown sugar
Typically takes about 15-20 minutes for the consistency you want – think sticky rice pudding.
- Put to the side once finished.
For the topping
- Place 2 cans of coconut milk and 1 cup brown sugar in a saucepan to let thicken – stir, stir, stir! (You don’t want to burn the cream)
- Once caramelized, set to the side.
- In a baking dish place * banana leaves* (there are other recipes that you can leave out the banana leaves but it is highly suggested and the banana leaves adds an extra flavor to the rice.)
- Pour the sticky rice over the banana leaves in the baking dish and spread evenly
- Pour topping over the rice
- Place in the oven until the rice cake is firm and the topping is caramelized and bubbly. Some charred spots are still tasty but just keep an eye on the sugar. (Approx 15mins)
Let cool, and enjoy!