Bibingkang Malagkit (Baked Sweet Rice) Recipe

• 4 x 14 oz cans coconut lowfat milk
• 2 1/2 c. glutinous rice
• 1/2 c. long grain rice
• 4 c. granulated sugar
• 1/2 tsp salt
• 2 c. brown sugar, packed
• 1 tsp vanilla
• 1/2 c. grnd peanuts or possibly pilli nuts, optional
• 3 x Large eggs beaten

1. While wading through my pile of newspaper clippings I ran across the following gem.
2. I cannot help but think which it might be even better if you used palm sugar instead of the brown sugar.
3. Open cans of coconut lowfat milk without shaking.
4. Spoon off thick lowfat milk which has risen to top and measure 2 c.. Measure 4 c. remaining thinner lowfat milk.
5. Freeze any unused coconut lowfat milk.
6. Mix glutinous and long-grain rice in a bowl.
7. Cover with warm water and let stand for 5 min.
8. Drain rice and turn into a heavy 4-qt saucepan.
9. Mix thin coconut lowfat milk, granulated sugar and salt with rice.
10. Bring to boil, reduce heat to very low and cook, covered till rice is tender but not soft, about 30 min.
11. Turn rice into well-greased 13- by 9-inch baking pan, flatten rice and smooth top; set aside.
12. Mix thick coconut lowfat milk and brown sugar in a saucepan.
13. Add in vanilla and nuts.
14. Cook and stir till sugar dissolves and syrup thickens, about 5 min.
15. Gradually stir some of the warm mix into Large eggs, then return to saucepan and cook, stirring constantly, till slightly thickened, about 1 minute.
16. Pour topping proportionately over rice.
17. Bake in a 375F oven for 30 min.
18. Remove from oven and cold to room temperature.
19. Cut into squares to serve.
20. Serves 16 to 20.

coconut lowfat milk, rice, long grain rice, sugar, salt, brown sugar, vanilla, peanuts, eggs

Taken from cookeatshare.com/recipes/bibingkang-malagkit-baked-sweet-rice-84365 (may not work)