Bibingka
Yield
45 servingsPrep
15 minCook
45 minReady
1 hrsLow Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
mochi rice
|
* |
| 5 ½ | cups |
water
|
|
| 13 | ounces |
coconut milk
|
|
| 1 | pound |
brown sugar, dark
|
|
| 1 | x |
banana leaf
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
mochi rice
|
* |
| 1.3 | l |
water
|
|
| 375.7 | ml/g |
coconut milk
|
|
| 453.6 | g |
brown sugar, dark
|
|
| 1 | x |
banana leaf
|
* |
Directions
In a rice cooker or large saucepan, rinse rice, drain.
Add water and cook rice.
In a saucepan, combine coconut milk and 1¼ cups of the brown sugar.
Cook over medium heat for about 20 minutes, stirring constantly, until the mixture thickens.
Wilt banana leaves over low heat on electric surface unit or in microwave oven; line a 13x9x2 inch baking pan.
Preheat electric oven to 350℉ (180℃).
Stir remaining brown sugar into the hot rice. mix well.
Reserving ½ cup coconut milk mixture, stir remainder into rice.
Put into prepared pan.
Pour the reserved ½ cup coconut milk mixture over rice.
Bake for 20 minutes then broil for 5 minutes to brown top.
Cool and cut into serving pieces.
