Title: Bibingkang Malagkit
Categories: Thai Rice Ceideburg
Yield: 16 Servings

4		14-ounce cans coconut milk
2 1/2	c	Glutinous rice
1/2	c	Long grain rice
4	c	Granulated sugar
1/2	ts	Salt
2	c	Brown sugar -- packed
1	ts	Vanilla
1/2	c	Ground peanuts or pilli --
		Nuts, optional
3		Eggs beaten

While wading through my pile of newspaper clippings I ran across the following gem. I can't help but think that it might be even better if you used palm su gar instead of the brown sugar. Never heard of "pilli" nuts++any idea what th ey are? Open cans of coconut milk without shaking. Spoon off thick milk that has ris en to top and measure 2 cups. Measure 4 cups remaining thinner milk. Freeze a ny unused coconut milk.

Mix glutinous and long-grain rice in a bowl. Cover with hot water and let st and for 5 minutes. Drain rice and turn into a heavy 4-quart saucepan. Mix thi n 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- by 9-inch ba king pan, flatten rice and smooth top; set aside.

Mix thick coconut milk and brown sugar in a saucepan. Add vanilla and nuts. Cook and stir until sugar dissolves and syrup thickens, about 5 minutes. Gra dually stir some of the hot mixture into eggs, then return to saucepan and coo k, stirring constantly, until slightly thickened, about 1 minute. Pour toppin g evenly over rice.

Bake in a 375F oven for 30 minutes. Remove from oven and cool to room temper ature. Cut into squares to serve.

Serves 16 to 20.

From the San Francisco Chronicle, date unknown.

Posted by Stephen Ceideburg; February 28 1991.

Recipe By :

From: Kmeade@ids2.Idsonline.Com (The Medate: Tue, 06 Feb 1996 11:20:30 ~0500

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