Bibingka (Coconut Rice Dessert)
2 1/2 lbs
(5 1/2 cups)
can (12 oz)
frozen coconut milk
pkg (1 lb.)
dark brown sugar
Rinse rice and cook in rice cooker.
In a saucepan, combine coconut milk and 1 1/4 cups of the brown sugar.
Cook over medium heat, stirring constantly, until thickened, about 20 minutes.
Wilt banana leaves over low heat on electric stove; line a 13 X 9 X 2 inch baking pan.
Preheat electric oven to 350 degrees F.
Put cooked rice into a large bowl.
Reserving 1/2 cup of the coconut milk mixture, stir remainder and remaining brown sugar evenly into the hot rice.
Put into prepared pan.
Top with the reserved 1/2 cup coconut milk mixture.
Bake for 20 minutes, then broil for five minutes to set topping.
Cut into small pieces.
Makes 45 servings.