Coconut Rice Dessert
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ¼ kg rice (mochi rice from the Asian shop)
- 350 ml coconut milk
- 500 g suar, brown
- 1 can condensed milk
Print Recipe
Pin Recipe Instructions
- Boil the washed rice. (Best in a rice cooker; it won`t get watery there). After cooking, continue cooking the rice, coconut milk and 1 1/2 cups of the brown sugar in a large saucepan over medium heat for 20 minutes. Be careful that nothing burns. Stick with it and stir - like cooking jam.
- Preheat the oven to 350 degrees.
- Mix the rest of the brown sugar into the hot rice. Now place the rice dough on a large, deep baking sheet, press down a little and pour the condensed milk over it. Bake for 15 minutes.
- After baking, such as B. with apple pie, cut into pieces.
- Bibingka tastes best when it is warm.
- The recipe comes from the Philippines. Mochi rice is available in the Asia store. Do not use any other rice.
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