Thai Bibingkang Malagkit

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Thai Bibingkang Malagkit

 

4 14 ounce cans coconut milk

2 1/2 cups glutinous rice

1/2 cup long grain rice

4 cups granulated sugar

1/2 teaspoon salt

2 cups firmly packed brown sugar

1 teaspoon vanilla extract

1/2 cup 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 cups. Measure 4 cups 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 minutes. Drain rice and turn into a heavy 4-quart saucepan. Mix thin

coconut milk, granulated sugar and salt with rice. Bring to boil, reduce heat to

very low and cook, covered until rice is tender but not soft, about 30 minutes.

Turn rice into well-greased 13 x 9-inch 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 and syrup thickens, about

5 minutes.

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 evenly over rice. Bake at 375 degrees for 30 minutes. Remove from oven

and cool to room temperature.

Cut into squares to serve.

Makes 16 to 20 servings.