I taught this one my father. However, he doesn’t teach me how to do it
but I just observed him how to cook this one. I am on my elementary days that
time when we cooked this one for New Year’s Eve and now I am the one who does for
New Year’s Eve.
You need:
¾ kilo glutinous rice
5 cups coconut milk
¼ kilo brown sugar
½ cup butter
2 tbsp. vanilla
For the topping:
3 cups coconut milk
¼ kilo brown sugar
2 tbsp. vanilla
Here’s what to do:
Cook the glutinous rice in 5 cups of coconut milk. Just like cooking
ordinary rice. After the rice has been cooked, dissolve ¼ kilo brown sugar in 6
cups of water, add 2 tbsps. vanilla and let it boil. Add the cooked rice and
butter. Continue stirring them for about thirty minutes or until it become
sticky. Set aside. (I bet you will get
your biceps work here)
For the toppings:
Mix all the ingredients and cook in low fire stirring continuously until
it becomes thick.
In a rectangular pan, grease all side with melted butter. Put the cooked
rice and level it leaving space for the topping. Pour in the topping.
Put the rice with topping in a leveled surface. Place another pan with a
size bit larger than the first one on top and place burning charcoal. Keep the
charcoals burning for at least 30 minutes or until the topping dried or turned
dark brown. Just like cooking the traditional bibingka.
Cut into about 1.5in x 1.5in using greased (using butter) knife and serve.
Tips:
1. Keep on
stirring the glutinous rice to prevent burning and sticking on the pan. Better
to use iron cast pan than Teflon coated ones. The more you stir it, the more it
gets sticky and even more delicious.
2. Use low
fire in cooking the topping mixture to prevent from creating froth.
3. Regulate
the charcoal to prevent the topping to let it dried without getting
4. You may add
shredded coconut meat in the glutinous rice mixture.
5. If you can find sinuklob or minatamis na bao in the market, this can
be used as replacement for brown sugar.
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