Recipe for cooking Thai Bibingkang Malagkit
Recipes from Thailand :: Thai Desserts
4 (14 ounce) cans coconut milk
2 1/2 (two and a half) c. glutinous rice
1/2 c. long grain rice
4 c. sugar
1/2 tsp. salt
2 c. firmly packed brown sugar
1 tsp. vanilla extract
1/2 c. ground peanuts optional
3 eggs, beaten
Open cans of coconut milk without shaking. Spoon off thick milk that has risen to top and measure 2 c.. Measure 4 c. remaining thinner milk. Freeze any unused coconut milk.
Mix glutinous and long-grain rice in a bowl. Cover with hot water and let stand for 5 mins. Drain rice and turn into a heavy 4-quart saucepan. Mix thin coconut milk, sugar and salt with rice. Bring to boil, reduce heat to very low and cook, covered until rice is tender but not soft, about 1/2 an hour.
Turn rice into well-greased 13 x 9-in. baking pan, flatten rice and smooth top; set aside. Mix thick coconut milk and brown sugar in a saucepan. Add vanilla extract and nuts. Cook and stir until sugar dissolves fully and completely and syrup thickens, about 5 mins.
Gradually stir some of the hot mixture into eggs, then return to saucepan and cook, stirring constantly, until slightly thickened, about 1 minute. Pour topping in an even way over rice. Bake at 375 degrees fahrenheit for 1/2 an hour. Remove from oven and cool to room temperature.
Cut into square or rectangles to serve.
Makes 16 to 20 servings.
Yield: 3 c..
* Add 3 to 4 Tbsp. light corn syrup per recipe to thin if needed.
