BIBINGKANG MALAGKIT

BIBINGKANG MALAGKIT

Ingredients: 2-1/2 C. thin coconut milk 2 C. enriched malagkit washed and drained ¾ C. pure coconut milk ½ Tsp. anis, toasted and powdered 1 Tsp salt 1-1/2 C. brown sugar

Boil the thin coconut milk in a carajay. Add the malagkit and salt and cook until dry, stirring once in a while to prevent burning. Lower the fire and stir in 1 cup of the sugar. Cook until rice is almost done. Line a clay oven with wilted banana leaf. Pour the rice into the clay oven and level the top smoothly. Mix the remaining sugar with the pure coconut milk and pour over the bibingka. Sprinkle top with anis. Brown under a tin sheet with live charcoal on top. Transfer to a tray and serve hot or cold. Makes 6 to 8 servings.